Sure, the stars of Mamaleh’s Matzah Ball Soup may be the fist-sized matzo dumplings, but they’re plump with chicken schmaltz and swimming in a 12-hour chicken broth. In a genius move, the Jewish deli only adds sliced carrots and celery at the end of the cooking process so that the vegetables remain crisp and snappy. While the soup is available hot by the cup, bowl, or quart at Mamaleh’s Cambridge and Brookline locations, you can also pick up a frozen quart to reheat later.

“Where there are rotisserie chickens, there will be rotisserie chicken soup,” isn’t a real saying, but it does apply at Branch Line in Watertown. The poultry-centric restaurant’s lunch and brunch menus feature Rotisserie Chicken Soup, with the signature roast chicken amping up a savory parmesan broth seasoned with oregano and lightened by lemon. Should you really fall in love, you can always take a quart home.

Both the Eagle Hill and Orient Height locations of Angela’s Café serve a warming Sopa de Pozole. Lightly savory and acid-bright, the traditional stew combines tender kernels of hominy and shredded chicken, while thinly sliced radish, lettuce, and onion provide a satisfying crunch. Crispy corn tortillas topped by refried beans and queso fresco are served on the side (yes, dip them) along with limes and a small dish of chili powder to add extra heat.

The Funky Chicken Ramen at Hojoko may not fit the classic definition of chicken soup but hear us out: It’s all about the rich chicken broth full of noodles. The soup itself is made from chicken backs, wings, and feet, further seasoned with burnt garlic and tare for an umami hit. It’s topped with koji-marinated chicken cooked over binchotan coals. The last chicken-related element is a soft-boiled soy egg that’s been cured for 24 hours in a blend of soy, mirin, ginger, garlic, and onions.

Move over, Campbell’s. Khao Soi with chicken from Dakzen, a traditional specialty of northern Thailand and a signature at this Somerville shop, is a bowl of noodle soup like none other (and at $9, barely pricier). Shredded chicken, aromatics, and fried egg noodles gild the bright coconut curry, which is also loaded with slurpable noodles. The slightly spicy, sweet soup is as creamy and tangy as its toppings are savory and crunchy.