The best soups in Chicago (2024)

Sure, Gene’s has “sausage” in its name for a reason, but the restorative chicken noodle soup alone justifies a trip to this Lincoln Square butcher shop and deli, even if you’re battling a nasty cold. Golden-hued stock made daily from Amish chicken brims with pliant, skinny noodles and tender chicken: In other words, the best cure for any ails. (But it wouldn’t hurt to grab a few Polish sausages while you’re at it.)

It will take several cheesy spoonfuls to get through an almost unrelenting top layer of melty, blistered Gruyère, then a spongy crouton soaked with broth. Keep going—a delicious thyme-infused beef broth filled with soft caramelized onions awaits under the layer of cheese and bread, rounding out this quintessential soup.

Carne en su jugo, or “meat in its juices,” takes center stage at this Brighton Park taqueria. The soup hails from the Mexican city of Guadalajara and showcases a flavorful beef consomme packed with grilled steak, bacon, pinto beans, avocado, chopped onions, cilantro and slices of radish. When it’s frightful outside, a warm bowl of carne en su jugo will give you the strength to brave the elements.

There are ramen shops aplenty in Chicago but few rival Wasabi. That’s because of the restaurant’s love and dedication to the craft. Its signature offering—tonkotsu ramen—features springy noodles, a soft-boiled egg, Berkshire pork belly and rich, creamy broth that’s produced by boiling pork bones for days. If you want a hearty meal in a bowl, look no further.

You’re probably at cozy and charming La Scarola to feast on Italian-American red sauce classics but before that happens, whet your appetite with a cup of soup. The pasta e fa*gioli is our go-to here, a white wine broth teeming with cannellini beans, pasta and Parmesan cheese. Like everything else on the menu, it never disappoints.

Despite the dearth of Jewish delis in Chicago, you can find great matzo ball soup if you know where to look. Eleven City Diner’s recipe, passed down from owner Brad Rubin’s mother, starts with chicken stock that's made in house daily andflecked with celery and carrot pieces. The bowl is anchored by a hulking-yet-pillowy, handmade matzo ball.

Seolleongtang, Korean ox bone soup, is the focus of this nondescript Lincoln Square spot and more or less the only thing on the menu. You can choose to customize your milky white broth with proteins like brisket, tripe and tongue and you’ll also get rice and kimchi to enjoy with it. Whether you’re hung over or feeling under the weather, the soup’s restorative properties will bring you back to life.

A traditional banh mi on a fresh baguette, spicy simmered shrimp or tangy lotus root salad are each reason enough to visit this tiny hole-in-the-wall on Argyle Street, but it’s the namesake soup you really can’t miss. The light, clean broth is aromatic with the light funk of beef bones, a subtle note of star anise and a heavy dose of black pepper. It teems with tender noodles, lean slabs of peppery beef, tripe and a shower of fresh herbs for a nourishing and satisfying meal.

This Polish stalwart at Division and Ashland, heady with the aromas of smoky sausage and tangy sauerkraut, feels like it was made for snowy winter nights. So does the dill-specked white borscht, which is savory and a bit tangy with sliced kielbasa and hunks of garlic. You can’t really go wrong with any of the 10 zupy offered here, like the staple ogorkowa (cucumber) soup, with pickled cucumbers and sour cream in hearty broth. Just make sure you save room for a few plump pierogi or meaty stuffed cabbage.

In a city with so many lentil soups to choose from, just a handful of spices and seasonings separate the good from the memorable, with a heavy hand of cumin here, a few squeezes of lemon there. At the no-frills Taste of Lebanon in Andersonville, it’s a hefty sprinkling of black pepper that pushes this simple-yet-hearty lentil soup over the top. Pair it with a falafel wrap for the perfect winter meal.

As the name implies, this Avalon Park kitchen looks to the Bayou Country for inspiration. The namesake dish is crafted from a secret family recipe that’s been passed down through generations. It all starts with the roux, which serves as a foundation for the intoxicatingly spicy stew. Toss in succulent pieces of chicken, fresh shrimp, bay scallops, crab meat and andouille sausage for an authentic Creole experience.

Though best known for dim sum, this Chinatown haunt (which has multiple locations) makes a mean hot and sour soup. The thick, orange-hued broth gets heat and zip from chili paste, pepper and a hefty splash of vinegar, while fatty pork adds some meatiness. Cubed tofu, strips of bamboo, seaweed and soft egg ribbons complete this warming, hearty Chinese favorite.

Sometimes you just need the food equivalent of a hug. Cue this longtime soup and sub shop and its answer to cold Chicago winters: The nourishing and hearty split pea soup. The partially pureed broth is thick and smooth with a hint of sweetness. The soup happens to be vegetarian, and it's perfect for dunking crusty Italian bread, or, if you eat meat, a toasted ham and cheese sub.