This no-frills Bronx spot churns out massive bowls of pho ga strewn with hunks of tender chicken, flat rice noodles, and inch-long segments of chives in a chicken bone broth simmered for twelve hours. Cut through the savoriness with fresh cilantro, mung bean sprouts, and lime offered on the side.

Loukoumi Greek avgolemono displays a mastery of combining egg and lemon to thicken broths without curdling. The soup is indeed tangy and velvety — one could mistake it for cream — with big chunks of chicken, scoops of orzo, and pieces of celery and carrot. It’s served with pita slices and lemon wedges for extra zest. The only downside is its pint-size offering will leave you wanting more.

A hefty, coconut curry rendition hails from Malay Restaurant in downtown Flushing.  A yellow turmeric-laden broth is dappled with bubbles of red chile oil, chunks of chicken, a mass of noodles, and blocks of fried tofu. A subtle heat builds with each mouthful inside this old-school restaurant founded in 1988.

Noodlecraft goes hard on all the elements of a chicken noodle soup. It offers five kinds of noodles from short, flat slippery slivers to pulled noodles so long you’ll question when you can stop raising them up for a noodle shot. Each hefty bowl holds turmeric-tinged shreds of chicken and bok choy in rich chicken broth. Plus, they’re served with some of the biggest spoons in the city to ensure every huge mouthful captures every component.

This homey Italian stalwart — founded in Queens Village in 1970 and expanded to a second location in Long Island — doles out five kinds of soups. The chicken soup boasts shreds of chicken, chunks of carrots, and little balls of pastina that roll around in every mouthful.

A big bowl of Ivan Ramen’s famous chicken paitan ramen might surprise: It comes with a vibrant yellow raw heritage egg yolk. Mix that in, squeeze in some drops of lime, and turn the broth into a golden eggy, chicken-y broth cut by fresh citrus. Scoop up perfect tangles of firm, thin noodles tangled with peppery ground chicken and crunchy bits of salty fried skin.

This Brooklyn deli founded in 1949 doles out its version of what’s heralded as Jewish penicillin with twirly egg noodles, shredded chicken, chunks of carrots and celery, and dill on top. Find it at its second location in Dumbo.