Pho is delicious year-round but it’s essential when the temperatures dip. One of the best bowls is found at Pho 5 Lua on the northwest side, far from Argyle Street. The Vietnamese staple cures any ailment (or hangover) with an intense beef broth and add-ins like rice noodles, brisket, tendon, tripe, meatballs, bean sprouts, cilantro, Thai basil, and more.

The signature Gumbo Ya-Ya at Paul Fehribach’s acclaimed Southern restaurant is packed with Amish chicken, andouille sausage, and buttered Arkansas rice. The Cajun dish can be enjoyed as either a starter or a full meal, and is available by the pint or quart.

This Andersonville hole-in-the-wall offers tasty Lebanese food at wallet-friendly prices. Made fresh, the hearty lentil soup is a nice addition to a fall or winter meal.

Hidden away in the back of a parking lot on Lawrence Avenue, this unassuming Korean spot specializes in ox bone soup. Called seolleongtang, the milky white broth is known as a hangover remedy because of its simple-yet-comforting flavor. Each bowl also contains choice of brisket, flank steak, tripe, tendon, or tongue. It’s accompanied by rice and kimchi and can be seasoned to taste with salt, chopped green onions, and chili paste.

Whether it’s chicken tortilla or cream of roasted poblano pepper, the Mexican soups at this mom-and-pop spot are made with plenty of love. Don’t expect any frills, just some good old fashioned home-style cooking. A second outpost is located in Glenview.

Tom yum soup is a Thai favorite and its spices are much needed during the cold season. The rich and funky, spicy and sour broth is characterized by notes of lemongrass, alongside other ingredients like mushroom, onion, tomato, and cilantro. For a heartier option, go with ATK’s boat noodle soup: A complex, dark broth filled with brisket, rice noodles, Chinese broccoli, fried pork skins, and more.

France’s iconic onion soup dates back centuries and needs little introduction. Thaw off by diving into Le Bouchon’s top notch version. It’s a beef stock full of caramelized onions with a layer of melted gruyere on top. It’s also available at sibling restaurant Obleix in River North.

One of Chicago’s small community of pozolerias offers the hominy soup in three different varieties: Roja, verde, and blanco. It comes with a number of toppings including avocado, cilantro, lime, radish, and cabbage, as well as chicharrones that are perfect for dipping.

Chicken Avgolemono soup is popular in Detroit where Lola’s Coney Island takes its inspiration. But beyond the chili dogs laced with mustard, the soup stars with shredded chicken, rice, and a lemony broth that is sublime and unexpected from a fast-food stand.

This River North Thai restaurant may have a dated decor, but the food is still fresh at Star of Siam. The soup section offers a little bit more than most Thai restaurants geared at Western tastes. The chicken noodle soup is an example of a fusion dish spiked with a little Thai spices to appeal to the masses. The Tom Yum soup is also recommended.

This Afro-Caribbean ghost kitchen offers delivery and pick up from the Hatchery in Garfield Park. It’s the brainchild of Niquenya Collins who enjoys blending cultures (she knows five languages). Her chili with beans and beef is rich and dark with notes of, you guessed it, chocolate that don’t make it sweet. The flavor is balanced and worth seeking out.

The cook at Jeri’s Diner, Donald Price, has continued cooking even after the Ravenswood diner closed during the pandemic. Price has an operation on Facebook, Don’s Soups. It’s a private group that offers different soups every week. It’s a small operation, but worth if for folks lucky enough to be part of the group.

For those seeking Jewish comfort food, head over to this timeless delicatessen for a real deal matzah ball soup. Using the same recipe since 1942, it's no surprise that it's the best selling soup on the menu.

There are more than just tacos on the menu at this Little Village taqueria. In fact, its signature dish is a soup from the Mexican city of Guadalajara called carne en su jugo. Translating to “meat in its juices,” the soup stars beef broth teeming with grilled steak, avocado, bacon, and pinto beans.

Renowned for its roasted goat, Birrieria Zaragoza serves up a fantastic complementary dish: Consommé. It's cooked without meat drippings, so vegetarians are in the clear.