What Vegetables Go in Chicken Noodle Soup? (15 Vegetables)

Knowing what veg goes in chicken noodle soup is a must.

After all, chicken noodle soup is one of the most classic comfort foods out there.

And while you may be tempted to just go with the basics (carrots, celery, onion), I’m here to show you that there are so many other delicious options out there.

So, whether you’re looking for something classic or something a little more adventurous, read on for my top 15 picks.

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What Vegetables Go in Chicken Noodle Soup?

The best vegetables for chicken noodle soup are carrots, celery, and onion. You can also add in some green peas, corn, or other vegetables that you like. Just make sure to chop them up into small pieces so that they cook evenly with the noodles.

Still looking for ideas?

No problem!

Here are 15 veggies that go well in chicken noodle soup:

1. Onion

I just had to include onion on this list because it is my personal favorite.

I love the flavor that onion brings to a soup and I think it really makes the soup more hearty and filling.

I like to add onion to my veggie soup by chopping it up into small pieces and then sautéing it in a bit of olive oil before adding it to the soup.

I find that this really helps to bring out the sweetness of the onion and gives the soup a great depth of flavor.

If you are not a fan of onions, you can always leave them out or substitute them for another type of vegetable.

2. Carrots

Carrots add texture, color, and sweetness to a vegetable soup.

I like to add them in right at the beginning so they have time to soften and release their flavor into the broth.

I usually just chop them up into bite-sized pieces, but you could also grate or julienne them if you want a different texture.

If you’re using carrots that are on the sweeter side, you might want to add a bit of acidity to balance it out.

A splash of vinegar or lemon juice does the trick.

3. Celery

Celery has a character leafy and earthy flavor that goes great in vegetable soup.

I like to add it in right at the beginning when I’m sauteing my onions and garlic.

I cut the celery into small pieces so that they’ll break down easily and release their flavor into the soup.

4. Potatoes

Potatoes need no introduction.

They are one of the most popular vegetables and can be used in a wide variety of dishes.

I like to add potatoes to my vegetable soup because they add a heartiness and creaminess that takes the soup to another level.

I usually dice the potatoes into small pieces so that they cook through evenly and don’t take too long.

I also like to add them towards the end of the cooking process so that they don’t turn into mush.

This is just my personal preference but I find that it works well for me and my family enjoys it too.

5. Sweet Potatoes

If regular old white potatoes are the workhorses of the vegetable world, then sweet potatoes are definitely the rock stars.

They’re not only incredibly delicious, but they’re also packed with nutrients.

I love to add sweet potatoes to my vegetable soup because they add a touch of sweetness and creaminess that takes the soup to another level.

I usually peel and dice them into small pieces before adding them to the soup pot.

If you want an even creamier soup, you could always roast the sweet potatoes before adding them in.

6. Peas

Peas are little balls of goodness that are perfect for adding to vegetable soup.

I like to add them because they are a good source of protein and fiber, and they add a pop of color to the soup.

I usually add frozen peas to my soup, but you can also use fresh peas if you have them.

If you are using frozen peas, there is no need to thaw them first. Just add them straight from the freezer to the pot.

If you are using fresh peas, you will need to shell them first.

1. To do this, simply remove the pea pods from the stem and then open the pod up and release the peas into a bowl.
2. Once all of your peas are shelled, rinse them off and then add them to the pot.

7. Corn

Corn are usually eaten as a whole kernel, but I like to add corn to my soup in a different way.

I take the cob and cut it into small pieces and then add it to the soup while it is cooking.

This gives the soup a slight sweetness and also makes it more filling.

8. Green Beans

These long, green vegetables are a classic addition to any vegetable soup.

I like to add them in near the end of the cooking process, as they don’t take long to cook through and become tender.

I simply trim the ends off of the beans, then give them a quick rinse under cool water.

I add them into my soup pot towards the end of the cooking time, usually about 20-30 minutes before serving.

9. Mushrooms

I’ve loved mushrooms ever since I was a kid.

I remember going out with my dad and picking them in the wild, then coming home and my mom cooking them up.

Now, I like to add them to my vegetable soup.

I usually buy mushrooms that have already been cleaned and sliced.

I find that they’re easier to work with that way.

If you’re using whole mushrooms, you’ll need to clean and slice them yourself.

I like to sauté the mushrooms before adding them to the soup.

This helps bring out their flavor.

1. To do this, heat some oil in a pan over medium heat.
2. Then, add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they’re browned and soft.
3. Once the mushrooms are cooked, add them to your soup and enjoy!

10. Zucchini

Zucchini might not add a ton of flavor to a soup, but it does add a lot of healthy bulk.

I like to dice mine up into small pieces so that they’re easy to eat and don’t take away from the other flavors in the soup.

Zucchini is also really good for you – it’s low in calories and fat but high in vitamins and minerals.

11. Yellow Squash

Why not add some beautiful color to your soup with some yellow squash?

Yellow squash is a great addition to any vegetable soup.

I like to add it in because it gives the soup a beautiful color, and it’s also a very healthy vegetable.

Yellow squash is also very easy to prepare.

I simply wash it off, cut it into small pieces, and then add it into the soup pot.

It doesn’t take long to cook, so you don’t have to worry about overcooking it.

If you want your soup to have some extra flavor, you could also roast the yellow squash before adding it into the soup pot.

12. Broccoli

Sure, broccoli isn’t everyone’s favorite vegetable. But I happen to really enjoy it, especially in soup form.

I like to add broccoli to my vegetable soup because it’s a hearty vegetable that can really stand up to the other ingredients in the soup.

I also like the texture and flavor of broccoli, and how it pairs with other vegetables like carrots, celery, and onions.

When I add broccoli to my soup, I usually chop it into small pieces so that it cooks evenly and doesn’t take over the soup.

I also find that blanching the broccoli before adding it to the soup helps retain its bright green color.

13. Cauliflower

Cauliflower soaks up flavors really well, so I like to add it to my veg soup.

I usually add cauliflower that has been chopped into small pieces.

I also add other vegetables to my soup like carrots, celery, and onion.

I think that the cauliflower really helps to thicken up the soup and make it more filling too.

You could also roast your cauliflower before adding it to the soup for an even deeper flavor.

14. Cabbage

Raw cabbage has a very easily identifiable and bitter flavor.

I like to add cabbage to my vegetable soup, but I blanch it first.

Blanching is a process of boiling the cabbage for a short period of time and then immediately cooling it in ice water.

This helps to soften the cabbage and take away that bitter flavor.

I also like to chop the cabbage into smaller pieces so that it is easier to eat in the soup.

15. Spinach

Spinach is a powerhouse leafy green vegetable that is not only great for you but also tastes great in soup.

I like to add spinach to my vegetable soup because it adds a nice pop of color and an extra boost of nutrition.

Spinach is also very versatile and can be added to just about any type of soup without overwhelming the other flavors.

To prepare the spinach, I simply give it a good rinse under some cold water and then chop it up into bite-sized pieces.

I add the chopped spinach to the soup towards the end of the cooking time so that it doesn’t get overcooked.

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