2. Remove the carrot and the onion and shred the chicken for the soup.
3. Boil the noodles in plenty of salted water and then drain. Run cold water through the noodles in order to separate them.
4. Heat the stock once again. Bring it to boiling point and
then add the shredded chicken, vinegar and noodles.
5. Cook for 5 minutes on low heat and then boil again for a minute. Add salt to taste and serve.