Tom kha gai is Thailand's delicious national dish coming from the central part of the country and bearing the influence of neighbouring Laos. It is a soup whose name translates to boiled galangal chicken soup, consisting of coconut milk, chicken chunks or shreds, galangal (reddish-brown or pink woody plant related to ginger), lemongrass, garlic, bird's eye chili peppers, kaffir lime leaves, fish sauce, and shiitake mushrooms.

Galangal's peppery, pungent, slightly sour and floral flavors provide an interesting contrast to the creaminess of coconut milk, creating a wonderfully aromatic dish in the process. Tom kha gai is highly nutritious with great medicinal properties, such as the ability to soothe the gastro-intestinal tract. 

As the name suggests, this traditional soto variety originated in Lamongan. It is mainly prepared with chicken cuts that are slowly simmered in broth, along with a spice paste that usually consists of lemongrass, coriander, caraways seeds, galangal, garlic, turmeric, and ginger.

The chicken is then shredded, and the dish is typically served with noodles, cabbage, scallions, boiled eggs, prawn crackers, or other garnishes. Soto Lamongan can be served as a standard soup, but sometimes the main ingredients and the broth may be served in two separate bowls. 

Ciorba Radauteana is a traditional soup. It's made with a combination of chicken, onions, sweet red pepper, celery, carrots, lemon juice, garlic, parsley, and sour cream. The ingredients are simmered over medium heat until the meat and the vegetables become tender.

The soup is quite sour due to the addition of lemon juice. In Romania, ciorba Radauteana is especially prized for being a hangover cure and having healing properties - it's often used as a remedy for common cold symptoms.

Bela čorba is a traditional soup that's popular in Serbia. It's made with a combination of chicken breast meat (locally called belo meso), eggs, potatoes, onions, flour, carrots, parsley, and seasonings. Some versions also include a scoop of sour cream that's added to the plate when the dish is served.

This soup is traditionally eaten as a first course, but during the summer it can also be served as the main course for lunch. If it's prepared as the main course, the dish will contain more potatoes and it will usually be served with a fresh cabbage salad on the side. 

This clear and hearty chicken broth is one of the most traditional Polish soups. Usually prepared with meat left on the bone, it can incorporate various diced root vegetables and different types of noodles. The recipes for rosół z kury are typically passed down through generations.

This labor-intensive soup is traditionally associated with festive weekend meals and various special occasions. It is recommended to serve the soup as an appetizer while still hot, and to garnish it with generous amounts of freshly chopped parsley.

The star ingredient of this traditional Salvadoran soup or broth is a free-range, home-raised chicken known as gallina india. With an incomparable, rich flavor due to it being raised in a natural environment and fed on a natural diet, the chicken is typically cooked in water with a variety of chopped vegetables, garlic, herbs, spices, and seasonings.

Typical vegetables used in the soup include carrots, onions, pipián (a type of small squash eaten as a vegetable), tomatoes, potatoes, corn, green chilis, and chayote (a green, pear-shaped vegetable), while the most common herbs and spices used in the dish include parsley, chipilín (a leguminous plant), pepper, red pepper, achiote (a type of spice made from the seeds of the annatto tree), and basil. 

Phở gà is a traditional pho variety made with chicken. It can usually be ordered as bình thường (normal) with white breast meat, dark meat, fat, and skin, or gà nạc (lean chicken) with sliced breast meat. The broth in phở gà is much lighter and clearer than the one found in phở bò (beef pho).

Other ingredients used in the preparation of chicken pho often include ginger, fish sauce, rice noodles, shallots, green onions, and cilantro. Garnishes include lime wedges, mint, sliced chili peppers, bean sprouts, and Thai basil sprigs. It is believed that this pho variety was invented in the 1930s, when beef wasn't available in Vietnamese markets on Mondays and Fridays.

Served after most parties and also an ideal Sunday meal, sancocho is a Colombian chicken stew that can also be made with beef or pork. Originally from the El Valle region, it used to be made exclusively with hens. It is a hearty stew with the addition of potatoes, corn, and plantains.

Traditionally, white rice, spicy aji sauce, and avocado slices are served on the side. The thick broth is very satiating and could easily feed a whole family, and what's best is that it can be cooked in just one pot. Some like to top the dish with fresh coriander, onions, and a squeeze of lime juice in order to enhance the flavors even further. 

Chikhirtma is a flavorful and hearty Georgian soup that is believed to be a great hangover cure. It consists of chicken pieces, onions, eggs, flour, vinegar, water, and seasonings such as salt, bay leaves, and coriander. It has a slightly sour flavor and a thick, creamy consistency.

The soup is usually served hot, and it is recommended to garnish it with freshly chopped coriander.