When the temperature drops below fifty, something shifts at the deli. The sandwich crowd thins out a little and the soup crowd shows up in force.
We rotate through about a dozen soups over the winter months. Chicken noodle is the obvious king — we make ours with wide egg noodles and enough chicken to make it a meal. But the sleeper hit every year is the Italian wedding soup. Little meatballs, escarole, and a broth that'll warm you from the inside out.
I tried adding a French onion to the lineup once. It was good, but people said it didn't feel like a deli soup. Fair enough. Know your lane.