Preparing Noodles for Chicken Noodle Soup

"Welcome as we continue on with our chicken soup preparation. While we are waiting for our chicken to come to a fuller boil, we've got the vegetables ready to go in. But in the meantime, I've got a small pot with a slow boil ready for the noodles to go in. As well as the vegetables that we've got going here, these are the standard vegetables for chicken noodle soup. But a lot of people put other things in. They might put lentils in, they might put broccoli in, or peas. I've even heard of people putting potatoes in, but it really changes the basic chicken soup from just having the clear broth and vegetables with all the flavor from the vegetables. So that's why I just stick to the same recipe that has been handed down for about four or five generations in my family. Now also the noodles are varied. You could put square egg noodles. Here's another type here. These are also egg noodles, but are a little thicker. But the ones I like are the skinny or the fine egg noodles. You see the difference. they even have egg noodles wider than those, different varieties. See how fine they are? I like those ones myself. And the little square ones are always good for a change, too. Let's take these over. I'm gonna put them here. And they do cook up rather quickly, so we'll keep an eye on those while we are working with the soup at the same time. Now in this pot also, you'll see that I'm gonna add a little salt. And that'll be the only time we salt the noodles. I'm sure you've heard salt helps the water. You can even add the salt at the beginning or once you get your noodles in, it doesn't really matter. Now, we'll just get those going. We'll keep an eye on those because they will come to a wild boil."