When making chicken soup, should I reuse the vegetables I used to make the broth? When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around. 

When I make the soup, I usually strain out all the bones and veggies in the broth and put in new vegetables along with the meat. Should I be transferring any of the veggies from the broth into the soup or putting in all fresh veggies?
It's definitely just a matter of preference. I'd expect the vegetables from the stock to be overcooked for my tastes, I like a little texture in my soup.