What Vegetables Go in Chicken Noodle Soup? (18 Vegetables)

Knowing what vegetables go in chicken noodle soup can be what takes this classic soup from good to great.

After all, the vegetables are just as important as the chicken and noodles!

So if you are wondering ‘what vegetables go in chicken noodle soup’, then you are in the right place.

I’m sharing 18 of the best vegetables for chicken noodle soup including carrots, celery, peas, corn, potatoes, and more.

These veggies will add flavor, texture, and nutrients to your soup.

So go ahead and give them a try the next time you make chicken noodle soup!

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What Vegetables Go in Chicken Noodle Soup? 18 Best Vegetables

I love soup – especially chicken noodle soup.

It’s hearty, filling, and packed with nutrients.

But one thing that I always struggled with was figuring out what vegetables go well in chicken noodle soup.

I didn’t want to add too many vegetables and end up with a soup that was too thick and chunky.

At the same time, I didn’t want to add too few vegetables and end up with a soup that was lacking in flavor and nutrients.

After some trial and error, I’ve finally figured out the perfect combination of vegetables for chicken noodle soup.

Here are 18 of the best vegetables to add to chicken noodle soup:

1. Tomatoes

Tomatoes are one of my favorite vegetables to use in soup.

They’re naturally sweet and acidic, which makes them the perfect base for a variety of soups.

Plus, they’re packed with nutrients like vitamins.

When prepping tomatoes for soup, I always remove the seeds and skin.

This can be easily done by cutting the tomato in half and scooping out the seeds with a spoon.

For soups that require a longer cooking time, I like to add in some tomato paste to really intensify the flavor.

Pro Tip: Always taste your soup before adding salt – the tomatoes will add natural sweetness and acidity, which may impact how much salt you need to add.

Read Also: What Salad Goes with Chicken Noodle Soup? (15 Best Salads)

2. Bell Peppers

Bell peppers add a lovely sweetness and crunch to any soup.

I love using them in minestrone, roasted red pepper soup, and even chicken noodle soup.

They’re also a great way to sneak in some extra vegetables – my kids never complain when there’s a bell pepper in their soup!

Pro Tip: To make prep easier, you can buy pre-sliced or pre-chopped bell peppers. If you’re using them in a soup, add them towards the end so they don’t get too soft.

3. Green Onions

Green onions add a mild, oniony flavor to soups without being as overpowering as regular onions.

They’re also really easy to prep – just give them a quick chop and they’re ready to go.

I love using green onions in vegetable soup, minestrone, and even chicken noodle soup.

Pro Tip: For the best flavor, add green onions towards the end of cooking.

4. Celery

Celery has a character leafy and earthy taste that helps give body to a soup without being overwhelming like some other vegetables can be.

It’s also very versatile – it can be used in both clear and creamy soups.

I love using celery in soups because it adds a depth of flavor that you wouldn’t get from just using, say, carrots or onions.

Pro Tip: When prepping celery for soup, make sure to wash it well and chop into uniform pieces.

This will help the celery cook evenly and prevent any tough or chewy pieces from ruining your soup.

5. Garlic

Garlic adds flavor like no other to soups, stews and chili.

It’s also really good for you – it’s been shown to boost your immune system and has anti-inflammatory properties.

I always make sure to add a few cloves of garlic to my soup recipes.

Pro Tip: To get the most out of garlic, chop or press it just before adding it to your dish. This will help release its flavor and aroma.

6. Okra

Okra has a sweet, grassy taste that is delicious in soups.

It’s also a great source of fiber and vitamins.

I love using it in chicken noodle soup, vegetable soup, or in a gumbo.

Pro Tip: When working with okra, it’s important to cut off the stem end and discard it. The stem contains a lot of the okra’s slime, which can make your soup slimy.

7. Spinach

Spinach is healthy, easy to work with, and goes with just about everything.

I like to use it in my chicken noodle soup recipes because it adds a nice pop of color and an extra boost of nutrients.

Plus, it’s a great way to sneak some extra veggies into your kids’ diets!

There are a few different ways you can add spinach to your chicken noodle soup.

You can add it in at the beginning with the rest of the veggies, or you can wait until the end and add it in with the noodles.

You can also chop it up into small pieces or leave it in big leaves.

It’s really up to you!

8. Eggplant

Eggplant has a funny texture (kind of like mushrooms) that make it a great addition to chicken noodle soup.

It also has a bit of a nutty flavor that goes well with the chicken and noodles.

If you’re looking for a way to change up your chicken noodle soup recipe, I highly recommend adding eggplant!

There are a few different ways you can do this:

• Sautee some chopped eggplant and add it into the soup at the end.
• Roast eggplant slices and add them into the soup as a garnish.
• Puree roasted eggplant and add it into the soup for a creamier texture.

9. Zucchini

Zucchini doesn’t add a ton of flavor to soup, but it does add a lot of nutrients.

Plus, it’s a great way to bulk up a soup without adding a lot of calories.

I like to use zucchini in chicken noodle soup because it’s a light vegetable that doesn’t overpower the other flavors in the soup.

You can dice the zucchini into small pieces or shred it using a cheese grater.

If you’re using shredded zucchini, you’ll want to add it near the end of the cooking time so it doesn’t turn to mush.

10. Yellow Squash

Yellow squash is pretty mild in flavor, so it doesn’t overpower the soup.

It also has a nice firm texture, so it holds up well in soup.

I like to add yellow squash to my chicken noodle soup recipes because it adds a little bit of sweetness and color.

And, since it’s not as starchy as some other vegetables, like potatoes, it doesn’t make the soup too thick.

There are a few different ways you can add yellow squash to your chicken noodle soup.

You can dice it and add it in with the other vegetables, or you can shred it and add it at the end.

I also like to slice it into thin noodles and add them into the soup for a fun twist on traditional chicken noodle soup.

11. Carrots

Carrots add color, texture, and sweetness to chicken noodle soup, making them the perfect addition in my opinion.

There are a few different ways you can add carrots to your soup.

You can dice them up and add them in with the rest of the vegetables, or you can shred them and add them in towards the end.

I also like to roast carrots and then add them into the soup for extra flavor.

1. To do this, simply toss diced carrots with a bit of olive oil and salt, then roast at 400 degrees until they’re tender and slightly browned.
2. Add them to the soup at the end and enjoy!

12. Turnips

Turnips have a spicy undertone that really adds a nice depth of flavor to chicken noodle soup, in my opinion.

And, they’re pretty versatile too.

You can use turnips in soups, stews, casseroles, and even roasted as a side dish.

When it comes to chicken noodle soup, I like to dice the turnips into small pieces so they cook quickly and don’t overpower the soup.

I also like to add other root vegetables like carrots and celery for sweetness and texture.

If you want to get really creative, you can even grate the turnips into thin strips and use them as noodles in your soup.

13. Potatoes

If you want to make sure nobody goes home hungry from your soup night, add some potatoes to the pot.

They’ll help to thicken up the broth and make the soup more filling.

And, since they absorb flavors so well, they’re a great way to add even more depth of flavor to your soup.

There are lots of different ways you can add potatoes to your chicken noodle soup.

• You could dice them up and add them in at the beginning so they have plenty of time to cook through.
• Or, if you want something a little different, you could try roasting them first and then adding them in towards the end.

Either way, you can’t go wrong with adding potatoes to your chicken noodle soup.

14. Mushrooms

Mushrooms are earthy, savory, and add a umami flavor to chicken noodle soup recipes, in my opinion.

There are many different ways to use mushrooms in chicken noodle soup recipes.

• One way is to simply sauté them and add them in at the end.
• Or, you could dice them up and add them into the soup while it’s cooking.
• Another way is to use dried mushrooms – these will need to be soaked in water first, but they’ll add a lot of flavor to the soup.
• Lastly, you could use mushroom broth in place of some or all of the chicken broth.

This will make the soup vegetarian/vegan, but it will still be packed with flavor.

15. Peas

Peas are like little balls of joy, and they make the perfect addition to soups.

Not only do they add a pop of color, but they’re also a great source of protein and fiber.

Plus, they’re really versatile and can be used in all sorts of soups, from minestrone to chicken noodle.

Here are some different ways you can use peas in your soup recipes:

• Add them whole: This is the easiest way to add peas to your soup.
• Puree them: If you want a creamier soup, you can puree some of the peas and add them back into the soup.
• Roast them: Roasting peas brings out their sweetness, so if you want a sweeter soup, try roasting the peas before adding them in.

16. Corn

Corn adds color and sweetness to soup, and can be used in many different ways.

You can add it whole, cut it off the cob, or use frozen corn.

If you’re using fresh corn, you’ll want to cook it before adding it to the soup.

1. To do this, simply remove the kernels from the cob and cook them in a bit of boiling water for a few minutes.
2. Then, add them to the soup along with the cooking water.

If you’re using frozen corn, there’s no need to thaw it first.

Just add it directly to the soup towards the end of cooking.

17. Green Beans

I know it might sound odd, but I really like adding green beans to my soup recipes.

I find that they add a nice crunch and freshness to the dish, while also being packed with nutrients.

Plus, they’re so easy to cook – all you need to do is throw them in the pot!

Here are a few of my favorite ways to use green beans in soup:

• Green Bean and Potato Soup: This is a classic combo that never fails. Simply add some diced potatoes, green beans, broth, and seasonings to your pot and let it simmer until the potatoes are cooked through.
• Green Bean, Tomato, and Orzo Soup: This soup is perfect for summertime. It’s light and refreshing, yet still filling thanks to the addition of orzo pasta. Simply cook the orzo in the broth until al dente before adding in the green beans and diced tomatoes. Season with salt, pepper, and basil.
• Green Bean Chicken Noodle Soup: This is my go-to sick day soup. It’s warm, comforting, and packed with protein from the chicken. I like to use rotisserie chicken to make things even easier. Simply shred the chicken and add it to the soup along with some egg noodles, green beans, and broth. Season with salt, pepper, and thyme.

18. Onion

Onion adds a ton of flavor – so be sure to use it in dishes where you really want to taste the onion.

I like using onion in soup recipes, as it really adds depth of flavor.

There are different ways you can use onion in your soup recipes.

You can sweat the onions, which means cooking them over low heat until they release their moisture and become soft.

This is a good method to use if you don’t want the onion flavor to be too strong.

If you want more of an onion flavor, you can caramelize the onions, which means cooking them over medium-high heat until they become golden brown and sweet.

This takes a bit longer, but it’s worth it for the flavor.