20 Healthy Brothy Soup-Based Dinners

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A good brothy soup is one of the most satisfying things you can make.

The kind where the liquid tastes like it has been working hard, the ingredients are tender and well-seasoned, and a bowl of it makes dinner feel genuinely taken care of.

These 20 soups cover classic American comfort soups, global-inspired brothy bowls, and a few slightly elevated options that feel special without much extra effort.

What You Will Need to Keep on Hand

• Boneless chicken thighs or a whole chicken
• Ground beef or ground turkey
• Beef chuck or beef stew meat
• Shrimp or firm white fish
• Canned diced tomatoes or crushed tomatoes
• Canned white beans, chickpeas, or lentils
• Chicken broth or beef broth
• Pasta, egg noodles, or rice
• Carrots, celery, and yellow onions
• Garlic, fresh
• Russet potatoes or sweet potatoes
• Baby spinach or kale
• Olive oil and butter
• Soy sauce and fish sauce
• Lemons and limes
• Salt, black pepper, garlic powder, paprika, smoked paprika, cumin, chili powder, Italian seasoning, and dried thyme

1. Classic Chicken Noodle Soup

Ingredients

• 1 1/2 lbs boneless chicken thighs or
• 1 small whole chicken
• 2 medium carrots, peeled and sliced
• 2 stalks of celery, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup water
• 2 cups egg noodles, uncooked
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• Fresh parsley for finishing
• Lemon wedges for serving

Instructions

Melt butter in a large pot over medium heat.

Add the diced onion, sliced carrots, and celery.

Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.

Add garlic and stir for 30 seconds.

Add garlic powder and dried thyme and stir once more.

Add the raw chicken thighs directly to the pot. Pour in the chicken broth and water.

Season with salt and pepper.

Bring to a full boil over high heat, then reduce to a steady simmer.

Cook for 20 minutes until the chicken is cooked through.

Remove the chicken and shred it using two forks.

It should pull apart easily.

Return all the shredded chicken to the pot.

Add the egg noodles and cook for 8 to 10 minutes until completely tender.

Taste the broth and adjust the salt. Soup almost always needs more than you expect, especially after a full pot has been simmering.

Scatter fresh parsley over each bowl.

Serve with lemon wedges to squeeze in right before eating.

The lemon brightens everything and makes the broth taste notably cleaner.

2. Vietnamese-Style Pho

Ingredients

• 1 1/2 lbs beef sirloin or flank steak, very thinly sliced, or 1 lb boneless chicken thighs
• 200g flat rice noodles, cooked and drained
• 6 cups beef broth or chicken broth
• 1 large yellow onion, halved
• 4-inch piece of fresh ginger, halved lengthwise
• 3 cloves garlic
• 2 star anise
• 2 whole cloves
• 1 cinnamon stick
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1 tsp sugar
• Salt to taste

For the table:

• Bean sprouts
• Fresh Thai basil or regular basil
• Sliced jalapeños or fresh chili
• Lime wedges
• Hoisin sauce and sriracha

Instructions

Char the onion halves and ginger directly over a gas flame or under a broiler for 3 to 4 minutes until the cut surfaces are blackened in spots.

This step creates a smoky, caramelized depth in the broth that makes pho taste layered and complex rather than flat.

Add the charred onion, ginger, garlic, star anise, cloves, and cinnamon stick to a large pot.

Pour in the broth.

Bring to a boil, then reduce to a gentle simmer. Cook for 30 minutes.

Strain the broth through a fine mesh strainer and discard the solids.

Return the clear broth to the pot.

Add fish sauce, soy sauce, and sugar.

Taste and adjust.

Bring the broth to a strong simmer.

Divide the cooked rice noodles between bowls.

For beef, lay the thin raw slices directly over the noodles and pour the very hot broth over the top.

The heat of the broth cooks the beef in the bowl.

For chicken, shred the cooked thighs and add them to the bowls before ladling broth over.

Serve immediately with the table toppings arranged alongside.

3. Italian Wedding Soup

Ingredients

For the meatballs:

• 1 lb ground beef or ground pork
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For the soup:

• 6 cups chicken broth
• 2 cups baby spinach or escarole
• 1 cup small pasta, orzo or ditalini
• 2 medium carrots, diced small
• 2 stalks celery, diced small
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Grated Parmesan for serving

Instructions

Mix the ground meat, breadcrumbs, egg, garlic, Parmesan, Italian seasoning, salt, and pepper together.

Stop mixing the moment it is combined.

Overworking the mixture makes the meatballs dense and compact rather than light and tender.

Roll into small meatballs, about 1 inch wide.

Set aside on a plate.

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery.

Cook for 4 to 5 minutes until softened.

Add garlic, garlic powder, and Italian seasoning.

Stir for 30 seconds.

Pour in the chicken broth. Season with salt and pepper.

Bring to a boil.

Gently drop the meatballs one at a time into the boiling broth.

Reduce to a simmer and cook for 12 minutes until the meatballs are cooked through.

Add the small pasta and cook for 8 to 10 minutes until tender.

Stir in the baby spinach in the last 2 minutes until wilted.

Taste and adjust the salt.

Serve with generous amounts of grated Parmesan over each bowl.

4. Thai Coconut Chicken Soup (Tom Kha Gai)

Ingredients

• 1 1/2 lbs boneless chicken thighs, thinly sliced
• 2 cans coconut milk, 14 oz each
• 2 cups chicken broth
• 200g mushrooms, sliced
• 3 stalks lemongrass, white part only, bruised and cut into 2-inch pieces
• 4 slices fresh galangal or ginger, about 1/4 inch thick
• 3 kaffir lime leaves, torn, or 1 tsp lime zest
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 1 to 2 red chilies, sliced
• Fresh cilantro and lime wedges for serving
• Cooked jasmine rice for serving alongside

Instructions

Combine the coconut milk and chicken broth in a large pot over medium heat.

Add the bruised lemongrass pieces, galangal or ginger slices, and kaffir lime leaves or lime zest.

Bring to a gentle simmer and cook for 10 minutes to infuse the broth.

Do not let it boil aggressively or the coconut milk can separate.

Add the sliced chicken and mushrooms. Cook over medium-low heat for 8 to 10 minutes until the chicken is cooked through.

The soup should be at a calm, steady simmer rather than bubbling hard.

Add fish sauce, lime juice, sugar, and sliced chilies.

Taste.

The balance between salty, sour, and slightly sweet is what makes this soup work.

Adjust each element until it feels right.

Remove the lemongrass, galangal or ginger slices, and lime leaves before serving.

They are for flavor only and not meant to be eaten.

Scatter fresh cilantro over each bowl and serve with lime wedges and jasmine rice alongside.

5. Tuscan White Bean and Kale Soup

Ingredients

• 2 cans white beans, 15 oz each, drained and rinsed
• 3 cups kale, stems removed and roughly chopped
• 1 can diced tomatoes, 14.5 oz, with all the liquid
• 4 oz pancetta or bacon, diced, optional
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Parmesan rind, optional but recommended
• Grated Parmesan and crusty bread for serving

Instructions

Heat olive oil in a large pot over medium heat.

If using pancetta or bacon, add it first and cook for 3 to 4 minutes until the fat has rendered and the pieces are golden.

Remove and set aside, leaving the fat in the pot.

Add the onion and cook for 4 minutes until soft.

Add garlic, Italian seasoning, smoked paprika, and red pepper flakes.

Stir for 30 seconds.

Add the diced tomatoes with all their liquid.

Cook for 3 minutes.

Pour in the broth.

Add the drained white beans and the Parmesan rind if using.

The rind melts into the broth and adds a deep savory richness that is genuinely noticeable.

Season with salt and pepper.

Bring to a boil then reduce to a simmer.

Cook for 15 minutes.

Add the chopped kale and stir it in.

It will look like too much but wilts down significantly within 3 to 4 minutes.

Return the pancetta if using.

Cook for another 5 minutes.

Remove the Parmesan rind.

Taste and adjust the salt.

Serve with grated Parmesan over each bowl and crusty bread for dipping.

6. Japanese Miso Soup with Tofu and Vegetables

Ingredients

• 300g firm tofu, cut into small cubes
• 2 cups shiitake or enoki mushrooms, sliced or separated
• 2 cups baby spinach
• 1 cup shredded carrots
• 3 green onions, sliced
• 4 cups dashi broth or chicken broth or water
• 3 to 4 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger powder or 1 tsp freshly grated ginger
• Cooked rice or ramen noodles for serving

Instructions

Bring the dashi or broth to a gentle simmer in a medium pot over medium heat.

Add the mushrooms and carrots.

Cook for 4 to 5 minutes until tender.

Reduce the heat to low.

Add the tofu cubes gently and warm for 2 minutes.

Dissolve the miso paste in a small bowl with a few tablespoons of the hot broth, stirring until completely smooth before adding it to the pot.

Adding miso paste directly to boiling liquid without dissolving it first leaves lumps throughout the soup.

Once the miso is dissolved, pour it into the pot and stir.

Do not boil the soup after adding the miso.

Boiling miso kills the beneficial compounds in it and noticeably flattens the flavor.

Add soy sauce, sesame oil, and ginger.

Stir in the baby spinach until wilted. Taste.

Add more miso if it needs more depth.

Scatter green onions over each bowl.

Serve over cooked rice or with ramen noodles added directly to the bowl.

7. Mexican Chicken Pozole

Ingredients

• 1 1/2 lbs boneless chicken thighs
• 2 cans hominy, 15 oz each, drained and rinsed
• 1 can diced tomatoes, 14.5 oz, drained
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 2 tsp cumin
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Juice of 1 lime

For serving:

• Shredded cabbage
• Sliced radishes
• Diced avocado
• Fresh cilantro
• Lime wedges
• Dried oregano
• Tortilla chips or tostadas

Instructions

Heat olive oil in a large pot over medium heat.

Add the onion and cook for 4 minutes.

Add garlic and stir for 30 seconds.

Add cumin, chili powder, smoked paprika, garlic powder, and dried oregano.

Stir for 30 seconds to briefly toast the spices.

Add the drained diced tomatoes and cook for 2 minutes.

Add the raw chicken thighs, drained hominy, chicken broth, and water.

Season with salt and pepper.

Bring to a boil then reduce to a steady simmer.

Cook for 25 minutes until the chicken is cooked through.

Remove the chicken and shred with two forks.

Return all the shredded chicken to the pot.

Squeeze lime juice over the top.

Taste and adjust the salt.

The broth should taste smoky, earthy, and well-seasoned.

Serve in deep bowls with shredded cabbage, sliced radishes, diced avocado, and fresh cilantro arranged over the top.

Lime wedges, dried oregano, and tortilla chips or tostadas go alongside.

8. Beef and Vegetable Soup

Ingredients

• 1 1/2 lbs beef stew meat, cut into small cubes
• 3 medium carrots, peeled and sliced
• 3 medium russet potatoes, peeled and diced
• 2 stalks of celery, sliced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes, 14.5 oz, with all the liquid
• 4 cups beef broth
• 2 cups water
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

Pat the beef dry and season with salt and pepper.

Heat olive oil in a large heavy pot over medium-high heat.

Sear the beef in batches for 2 to 3 minutes per side until browned.

Do not crowd the pot.

Browned beef adds a depth to the broth that unseared meat simply cannot.

Remove each batch and set aside.

Add onion to the same pot over medium heat.

Cook for 3 minutes.

Add garlic and stir for 30 seconds.

Add garlic powder, paprika, and thyme.

Stir once.

Pour in the diced tomatoes with all their liquid, scraping up any browned bits from the bottom.

Return the beef to the pot.

Add beef broth, water, and Worcestershire.

Bring to a boil, then reduce to a steady simmer.

Cook covered for 45 minutes.

Add the carrots, potatoes, and celery.

Continue simmering, uncovered, for another 20 to 25 minutes, until the vegetables are completely tender.

Taste and adjust the salt.

Serve in deep bowls with crusty bread.

9. Korean Kimchi Jjigae (Kimchi Stew)

Ingredients

• 1 cup kimchi, roughly chopped, plus 2 tbsp kimchi juice from the jar
• 300g pork belly or firm tofu, cut into bite-sized pieces
• 200g firm tofu, cubed
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 3 cups chicken broth or water
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp ginger powder
• 2 green onions, sliced
• 1 tbsp vegetable oil
• Cooked white rice for serving

Instructions

Heat vegetable oil in a medium pot over medium-high heat.

Add the pork belly slices, if using, and cook for 2 to 3 minutes, until lightly browned.

Add the sliced onion and cook for 2 more minutes.

Add garlic and stir for 30 seconds.

Add the chopped kimchi and the kimchi juice from the jar.

Toss everything together and cook for 2 to 3 minutes.

The kimchi should sizzle and start to caramelize slightly at the edges, which deepens the overall flavor of the stew considerably.

Add the gochujang, soy sauce, sesame oil, sugar, and ginger powder.

Stir to coat everything in the seasoning. Pour in the broth or water.

Bring to a boil, then reduce to a simmer.

Cook for 15 to 20 minutes.

Add the cubed tofu gently in the last 5 minutes and warm through without stirring aggressively so the pieces stay intact.

Taste and adjust.

The stew should taste tangy, spicy, savory, and deeply warming.

Scatter green onions over the top.

Serve with steamed white rice alongside.

10. Lemon Chicken Orzo Soup

Ingredients

• 1 1/2 lbs boneless chicken thighs
• 1 cup orzo pasta, uncooked
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• Juice of 1 large lemon
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Fresh dill or parsley for finishing

Instructions

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery.

Cook for 4 to 5 minutes until softened.

Add garlic, garlic powder, and thyme.

Stir for 30 seconds.

Add the raw chicken thighs to the pot.

Pour in the chicken broth.

Season with salt and pepper.

Bring to a boil, then reduce to a steady simmer.

Cook for 20 minutes until the chicken is cooked through.

Remove the chicken and shred with two forks.

Return the shredded chicken to the pot.

Add the orzo and cook for 8 to 10 minutes, stirring occasionally, until just tender.

Orzo absorbs liquid quickly, so if the soup looks thicker than you want, add an extra cup of broth.

Remove from the heat and stir in the lemon juice and lemon zest.

The acid goes in off the heat because cooking it diminishes the fresh lemon flavor.

Taste and adjust the salt and lemon.

Scatter fresh dill or parsley over each bowl.

11. Spicy Sausage and White Bean Soup

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 cans white beans, 15 oz each, drained and rinsed
• 1 can diced tomatoes, 14.5 oz, with all the liquid
• 3 cups baby spinach or kale
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1/2 tsp red pepper flakes
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Grated Parmesan and crusty bread for serving

Instructions

Heat olive oil in a large pot over medium-high heat.

Add the sausage and cook, breaking it into rough pieces, until browned and cooked through.

Drain off most of the excess fat, leaving about 1 tbsp in the pot.

The fat left behind is where the flavor starts.

Add the onion over medium heat and cook for 3 minutes.

Add garlic, red pepper flakes, Italian seasoning, smoked paprika, and garlic powder. Stir for 30 seconds.

Pour in the diced tomatoes with all their liquid.

Cook for 2 minutes.

Add the drained white beans and chicken broth.

Season with salt and pepper.

Bring to a boil then reduce to a simmer.

Cook for 15 minutes.

Use the back of a spoon to press some of the white beans against the side of the pot.

This thickens the broth naturally without any cream or flour.

Add the spinach or kale and stir in until wilted.
Taste and adjust the salt.

Serve with Parmesan and crusty bread for soaking up the broth.

12. Chinese Egg Drop Soup

Ingredients

• 4 cups chicken broth
• 3 large eggs, beaten
• 1 tbsp cornstarch mixed with 2
• tbsp cold water
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger powder or 1 tsp fresh ginger, grated
• 1/2 tsp garlic powder
• 1/4 tsp white pepper
• Salt to taste
• 3 green onions, thinly sliced
• Toasted sesame seeds for topping

Instructions

Bring the chicken broth to a boil in a medium saucepan.

Add soy sauce, sesame oil, ginger, garlic powder, and white pepper.

Taste the broth at this stage.

It should already taste well-seasoned before the eggs go in.

Stir in the cornstarch mixture and reduce the heat to medium.

The soup should still be at a steady simmer but not a full rolling boil.

Stir the soup in a slow, steady circular motion to create a gentle whirlpool.

Pour the beaten eggs in a thin, steady stream into the moving broth, drizzling from a height.

The movement of the broth stretches the egg into the thin, silky ribbons that define egg drop soup.

Stop stirring as soon as the eggs are in.

Let them set undisturbed for about 30 seconds. Stir once gently.

Taste and adjust the salt.

Scatter green onions over each bowl and a pinch of sesame seeds.

Serve immediately.

This soup takes about 10 minutes start to finish and is one of the most genuinely restorative things to eat when you are under the weather or just want something light and warming.

13.Minestrone

Ingredients

• 1 can cannellini beans, 15 oz, drained and rinsed
• 1 can diced tomatoes, 14.5 oz, with all the liquid
• 1 medium zucchini, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small yellow onion, diced
• 2 cups baby spinach or cabbage, roughly chopped
• 3 cloves garlic, minced
• 1 cup small pasta, ditalini or small shells
• 4 cups vegetable or chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Parmesan rind, optional
• Grated Parmesan and crusty bread for serving

Instructions

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery.

Cook for 5 minutes until softened.

Add garlic, Italian seasoning, garlic powder, and red pepper flakes.

Stir for 30 seconds.

Add the diced tomatoes with all their liquid and cook for 3 minutes.

Pour in the broth.

Add the drained cannellini beans, diced zucchini, and the Parmesan rind if using.

Season with salt and pepper.

Bring to a boil then reduce to a simmer.

Cook for 15 minutes.

Add the small pasta and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.

Add the baby spinach or cabbage and stir until wilted.

Remove the Parmesan rind.

Taste and adjust the salt.

The broth should taste rich and savory from the vegetables and beans.

Serve topped with Parmesan and with crusty bread alongside.

14. Ramen with Soft-Boiled Egg

Ingredients

• 4 portions of ramen noodles or egg noodles
• 1 1/2 lbs boneless chicken thighs or pork belly, cooked and sliced
• 6 cups chicken broth
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp miso paste, dissolved in a small amount of hot broth
• 1 tsp ginger powder or 2 tsp fresh ginger, grated
• 1 tsp garlic powder
• 4 soft-boiled eggs, halved
• 2 cups bean sprouts
• 2 green onions, sliced
• Nori sheets, optional
• Sesame seeds and chili oil for serving

Instructions

Make the soft-boiled eggs first.

Bring water to a boil, lower the eggs in gently, and cook for exactly 7 minutes.

Transfer immediately to an ice bath for 5 minutes, then peel.

They can be refrigerated in a small amount of soy sauce and water for extra flavor.

Bring the chicken broth to a simmer in a large pot.

Add soy sauce, sesame oil, ginger, and garlic powder.

Stir in the dissolved miso paste.

Do not let the broth boil after adding the miso.

Taste and adjust.

The broth should taste deeply savory and slightly salty, with sesame and ginger coming through clearly.

Cook the ramen noodles in a separate pot of boiling water according to the package.

Drain and divide between bowls.

Ladle the hot broth over the noodles.

Add sliced cooked chicken or pork.

Top each bowl with a halved soft-boiled egg, a small pile of bean sprouts, sliced green onions, a piece of nori if using, and a drizzle of chili oil.

Scatter sesame seeds over the top.

15. Chicken Tortilla Soup

Ingredients

• 1 1/2 lbs boneless chicken thighs
• 1 can black beans, 15 oz, drained and rinsed
• 1 can corn, 15 oz, drained
• 1 can diced tomatoes, 14.5 oz, with all the liquid
• 1 cup enchilada sauce or salsa
• 3 cups chicken broth
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Juice of 1 lime

For serving:

• Tortilla strips or crushed tortilla chips
• Shredded cheddar
• Sour cream
• Sliced avocado
• Fresh cilantro
• Lime wedges

Instructions

Heat olive oil in a large pot over medium heat.

Add onion and cook for 3 minutes.

Add garlic and stir for 30 seconds.

Add cumin, chili powder, smoked paprika, and garlic powder.

Stir for 30 seconds.

Add the diced tomatoes with liquid and cook for 2 minutes.

Add the raw chicken thighs, drained black beans, drained corn, enchilada sauce, and chicken broth.

Season with salt and pepper.

Stir once and bring to a boil.

Reduce to a simmer and cook for 25 minutes until the chicken is cooked through.

Remove the chicken and shred with two forks.

Return all the shredded chicken to the pot.

Squeeze lime juice over the top and stir.

Taste and adjust the salt.

Serve in deep bowls with tortilla strips, shredded cheddar, sour cream, avocado, cilantro, and lime wedges piled over the top.

16. French Onion Soup

Ingredients

• 6 large yellow onions, thinly sliced
• 5 cups beef broth
• 1/2 cup dry white wine or extra broth
• 3 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 4 thick slices of crusty bread or a baguette, toasted
• 1 1/2 cups shredded Gruyere or
• Swiss cheese

Instructions

Melt the butter and olive oil together in a large heavy pot over medium-low heat.

Add all the sliced onions and the sugar.

Stir to coat and cook over medium-low heat for 40 to 50 minutes, stirring every 8 to 10 minutes, until the onions are deeply golden brown and caramelized throughout.

This cannot be rushed and it cannot be done on high heat.

Low and slow is what transforms raw sharp onions into sweet, jammy, deeply flavored caramelized onions.

Add garlic powder and thyme.

Stir for 30 seconds.

Pour in the white wine and let it bubble for 2 minutes.

Add beef broth and Worcestershire.

Season with salt and pepper.

Bring to a boil then reduce to a simmer.

Cook for 15 minutes.

Taste and adjust.

Preheat the broiler.

Ladle soup into oven-safe bowls.

Float a slice of toasted bread on top.

Pile shredded Gruyere over the bread until it covers the entire surface.

Place under the broiler for 2 to 3 minutes until the cheese is melted, bubbling, and golden in spots.

Watch it constantly. It goes from golden to burnt very fast under a broiler. Serve immediately.

17. Greek Lemon Rice Soup (Avgolemono)

Ingredients

• 1 1/2 lbs boneless chicken thighs
• 1 cup long-grain white rice, uncooked
• 6 cups chicken broth
• 3 large eggs
• Juice of 2 large lemons
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp white or black pepper
• 2 tbsp olive oil
• 1 small yellow onion, diced
• Fresh dill for finishing

Instructions

Heat olive oil in a large pot over medium heat.

Add onion and cook for 3 minutes.

Add garlic powder and stir once.

Add the raw chicken thighs and pour in the chicken broth.

Season with salt and pepper.

Bring to a boil, then reduce to a steady simmer.

Cook for 20 minutes.

Remove the chicken and shred with two forks.

Return all the shredded chicken to the pot. Add the uncooked rice.

Cook over medium heat for 18 to 20 minutes, stirring occasionally, until the rice is completely tender.

Now make the egg and lemon mixture that makes avgolemono unique.

Whisk the eggs in a bowl until frothy.

Slowly whisk in the lemon juice.

Take 2 cups of the hot broth from the pot and add it to the egg mixture one ladle at a time, whisking constantly.

This step is called tempering and it brings the egg temperature up gradually so it does not scramble when it enters the hot pot.

Remove the pot from the heat or reduce to the very lowest setting.

Pour the tempered egg mixture back into the soup, stirring continuously.

The soup will thicken into a silky, creamy consistency without any cream at all.

Do not boil after adding the eggs.

Serve immediately with fresh dill scattered over each bowl.

18. Tom Yum Shrimp Soup

Ingredients

• 1 lb large shrimp, peeled and deveined
• 200g mushrooms, sliced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 slices galangal or fresh ginger
• 3 kaffir lime leaves, torn, or 1 tsp lime zest
• 3 red chilies, sliced, adjust to heat preference
• 4 cups chicken broth
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 1 can coconut milk, 14 oz, optional for a creamier version
• Fresh cilantro for finishing
• Cooked rice for serving

Instructions

Bring the chicken broth to a simmer in a large pot.

Add the lemongrass, galangal or ginger, kaffir lime leaves or zest, and sliced chilies.

Simmer for 10 minutes to infuse the broth.

The broth should smell fragrant and citrusy.

Add the sliced mushrooms and cook for 3 minutes.

Add the shrimp and cook for 2 to 3 minutes until pink throughout.

Shrimp overcook quickly so once they curl into a loose C shape and turn pink all the way through, they are done.

Add fish sauce, lime juice, and sugar.

Taste carefully.

This soup should taste boldly sour, salty, spicy, and slightly sweet all at once.

Each element should be present without any one dominating.

Adjust each until the balance feels right.

Stir in coconut milk if using a creamier version.

Remove the lemongrass, galangal or ginger, and lime leaves.

Scatter fresh cilantro over each bowl.

Serve with rice alongside.

19. Pasta e fagioli

Ingredients

• 4 oz pancetta or bacon, diced
• 2 cans cannellini beans, 15 oz each, drained and rinsed
• 1 can diced tomatoes, 14.5 oz, with all the liquid
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 cup ditalini or small pasta
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Parmesan rind, optional
• Grated Parmesan for serving

Instructions

Heat olive oil in a large pot over medium heat.

Add the pancetta or bacon and cook for 3 to 4 minutes until the fat has rendered and the pieces are golden.

Add onion, carrots, and celery.

Cook for 5 minutes until softened.

Add garlic, dried rosemary, thyme, and red pepper flakes.

Stir for 30 seconds.

Pour in the diced tomatoes with all their liquid.

Cook for 2 minutes.

Add the drained cannellini beans and the Parmesan rind if using.

Pour in the broth and water.

Season with salt and pepper.

Bring to a boil, then reduce to a steady simmer.

Cook for 20 minutes.

Use the back of a large spoon to press about a third of the beans against the side of the pot.

The mashed beans thicken the broth naturally into something silky and substantial rather than just a thin liquid with beans floating in it.

Add the dry pasta to the pot.

Cook for 8 to 10 minutes, stirring frequently, until tender.

Remove the Parmesan rind.

Taste and adjust the salt. Serve immediately with Parmesan grated generously over each bowl.

20. Spicy Red Lentil Soup

Ingredients

• 1 1/2 cups red lentils, rinsed
• 1 can diced tomatoes, 14.5 oz, with all the liquid
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated, or 1/2 tsp ginger powder
• 5 cups vegetable or chicken broth
• 1 1/2 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• Juice of half a lemon
• Fresh cilantro, warm pita, and plain Greek yogurt for serving

Instructions

Heat 2 tbsp of the olive oil in a large pot over medium heat.

Add the onion and cook for 5 minutes until soft and slightly golden.

Add garlic and ginger.

Stir for 30 seconds.

Add cumin, smoked paprika, turmeric, coriander, and cayenne.

Stir for about 1 minute until the spices are very fragrant and have darkened slightly.

This step of cooking the spices in the oil before adding liquid is what gives the soup its deep, rounded flavor rather than a raw, dusty spice taste.

Pour in the diced tomatoes with all their liquid.

Stir well and cook for 2 minutes.

Add the rinsed red lentils and broth.

Season with salt and pepper.

Bring to a boil, then reduce to a steady simmer.

Cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are completely dissolved and the soup is thick and smooth without any blending needed.

Red lentils break down entirely on their own.

Stir in the lemon juice.

Taste and adjust the salt and spices.

Heat the remaining 1 tbsp olive oil in a small pan until very hot.

Pour it directly over the surface of the soup.

It will sizzle and create a brief bloom of smoky fragrance.

Scatter cilantro over each bowl.

Serve with warm pita and a spoonful of Greek yogurt on top.

A Few Smart Ingredient Swaps

Boneless chicken thighs replace chicken breast in every soup on this list.

They stay moist through long simmering times and add more flavor to the broth than breast meat.

Canned chickpeas replace white beans or cannellini beans in any recipe without changing the method.

Turkey sausage replaces Italian sausage in the sausage and white bean soup for a leaner option.

Any small pasta shape replaces another in any soup recipe.

Green lentils replace red lentils in the red lentil soup, but need 10 to 15 extra minutes of cooking and will not break down as smoothly.

Tamari replaces soy sauce in any recipe for a gluten-free version.

Store-bought rotisserie chicken replaces raw chicken in any soup where the chicken gets shredded, and saves the entire initial cooking stage.

Storage Tips

Every soup on this list keeps in airtight containers in the fridge for four to five days.

Soups containing pasta or rice thicken significantly overnight as the starch absorbs the remaining broth.

When reheating, add a splash of broth or water and stir well before warming on the stovetop over medium-low heat.

The egg drop soup and avgolemono should be reheated very gently over low heat since they contain egg and can curdle if boiled.

The lentil soup, white bean soup, minestrone, and beef soup all freeze well for up to three months.

Soups with pasta or noodles freeze less successfully because the pasta turns mushy after thawing.

Freeze the broth base separately and cook fresh noodles when reheating.

Tips for Better Brothy Soups

A good broth is the foundation of every soup on this list.

If your broth tastes weak before anything else goes in, the finished soup will taste weak regardless of how much seasoning you add.

Always taste the broth at the start and add salt if it needs it.

Searing meat before adding it to soup creates a browned crust that dissolves into the liquid and adds a deep, roasted flavor that unseared meat cannot provide.

It takes an extra 5 to 10 minutes and makes a noticeable difference.

Never boil soup aggressively once the proteins are in.

A steady, calm simmer keeps meat tender and broth clear.

Boiling makes chicken stringy and makes clear broth cloudy.

Acid added at the very end of cooking, lemon juice, lime juice, or vinegar, lifts and brightens the whole bowl in a way that more salt cannot replicate.

Take it off the heat for the cleanest, most vibrant flavor.

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