Avgolemono is the lemony chicken soup of Greece, and as we know, pretty much every country has its version of chicken soup — this is the Greek one. It has a wonderful thick and silky texture and a bright lemony flavor, and the soup is studded with chunks of chicken and orzo.

Old-fashioned chicken and rice soup is a meal all its own. The vegetables, chicken, and rice all cook in the broth, imbuing it with deep flavor. Fragrant and comforting, warm and healing, this is the soup to make on a cold night or when someone needs a pick-me-up.

This is a wonderfully robust bowl of chowder, chunky with chicken and corn (you can use canned or frozen corn during the non-summer months), with a nice little twist from the cumin and smoky bacon. I love the little technique of pureeing some of the corn chowder base to create a thick creaminess and leaving some of the corn chowder as is, which provides that great corn kernel texture.

The smell of this savory soup, which includes readily available pantry ingredients, will make everyone within range instantly ravenous. You won't believe it takes only 30 minutes to make.

This lentil tomato soup is very flavorful, it is incredibly easy to make, and it freezes like a champ. You can also make a vegan or vegetarian version; see the variations!

This divine soup is scented with chili, cumin, and coriander and topped with all kinds of deliciousness, like avocado and tortilla crisps. This is one of my favorite soups of all time.

This thick vegetable minestrone soup is chock-a-block with good stuff. With some crusty bread, it's hard to think of a more satisfying simple meal. Feel free to switch up the vegetables depending on what is in your fridge or what looks good at the market.

This is the best mushroom barley soup recipe ever, and it is a family favorite. It's totally crammed with mushrooms and those lovely chewy nubs of barley. Use vegetable broth, and it's vegetarian and, in fact, also vegan! Perfect for a chilly night, and it reheats like a dream.

This thick and satisfying soup has tailgating or sidelines or post-game meal written all over it. It's thick, fragrant with cumin and coriander, and kind of dal-like in personality. Definitely add the fresh parsley at the end for a pop of freshness.

Comfort food, but on the lighter side...This Southeast Asian soup uses rice noodles and comes together quickly! You can use any leafy green in place of the kale or spinach, which will provide a similar green element to the soup. Make sure not to overcook the greens in the soup. Just give them enough time to become wilted and tender. And here's all you need to know about cooking with rice noodles!

This vegetarian black bean soup balances the earthiness of all those protein-rich black beans with fresh orange juice and orange zest. A nice dose of cumin, oregano, and garlic amp up the flavor nicely. And this soup is a flavorful reminder of how great food doesn't have to cost a lot of money. Beans are a great vegetarian protein, easily accessible, flexible, really cheap, and with a long shelf life. And then it's all about the toppings! Think about salsa, sour cream, scallions, tortilla chips, cubed avocado, and grated cheese.

This is comfort food at its homiest. The texture is soothing, the flavor is mellow, and it's so easy to make. You'll want a pot of this simmering on the stove once a week — it's great for those busy weeknights when people are coming and going at different times! And if you skip the Parmesan at the end (totally optional), it's actually a vegan soup.