JANUARY 13 • 2022 | 17

infection. Research also looks at 
how chicken soup contributes to 
helping people feel less lonely 
and its potential to lower blood 
pressure.
Meanwhile, people con-
tinue making their passion 
for the popular comfort 
food known, one bowl at a 
time. At Steve’s Deli, peren-
nial winners at Temple Shir 
Shalom’s Annual Chicken 
Soup Cook-Off, they have 
regulars who come in 
from all over Oakland and 
Wayne counties to order a 
hot bowl of soup and other 
popular menu items. For 
many, she says, customiza-
tion is key. 
“You can get your chicken 
soup so many different ways. 
Some days you just want clear 
broth, some days you want 
kreplach, some days you want 
matzah ball, some days you 
want everything,” she says. 
“It depends on the weather.”
Some people just get 
carrots, some people get 
noodles, some people get 
mish- mash, with every-
thing in it. “It’s actually part 
of the old-time deli, getting 
real, natural chicken soup 
with noodles and adding 
kreplach or matzah balls or 
carrots,” Weitz adds.

HOT SELLER
A more recent addition 
to the local deli scene, 
Val’s Delicatessen in West 
Bloomfield opened in 
December 2019, with Val 
Izrailov and Carey Gerchak, 
co-owners, just getting start-
ed when the pandemic hit. 
Still, they were able to stay 
open and have a loyal following, says 
Izrailov, with chicken soup their hot-
test-selling item. 
“We are known for our chicken soup,” 
Izrailov says. In 2020, Val’s Deli won the 
People’s Choice Award, Best Matzah Ball 
Professional and Best Chicken Noodle 
Professional at Temple Shir Shalom’s 
10th Annual Chicken Soup Cook-Off. 

They go through some five gallons a 
day, he says. “I think it’s just a Jewish sta-
ple. People order it when it’s 90 degrees 
outside, or when it’s 5 degrees outside — 
people love it.” 
When Izrailov gets to work at 6 a.m., 
soup is the first thing he starts. “We have 
a huge kettle in the back of the restau-
rant, and the chicken soup is constantly 

boiling,” he says. “We put a 
lot of love into the soup.”

A PICKLE TWIST
West Bloomfield’s Pickles 
& Rye Deli makes chick-
en soup every day and 
on Wednesdays also 
offers a Polish Dill 
Pickle Soup with a 
chicken soup base. 
“It’s similar to our 
regular soup, but it’s a 
creamier soup that’s got 
pickles in it,” says Art 
Dubin, a chef at the deli. 
“It’s really popular.”
Broth is always what 
people think of when 
it’s cold, he says. And in 
the seven-and-a-half years 
since Pickles & Rye opened, 
it has brought chicken soup 
with a rich, hearty flavor 
to the community — to the 
tune of 10-15 gallons a 
day. They use owners 
Rick Therrien and Greg 
Costigan’s recipe. “It’s 
been successful all these 
years,” Dubin adds.
For the Stage’s Steven 
Goldberg, part of the joy 
of chicken soup is seeing 
people’s reactions to it. 
From people who have 
never tried it to chick-
en soup regulars, he 
says, he’s glad to see the 
impact a bowl of soup 
can have. 
“To see their faces 
light up, their hearts 
gladden and their spirits 
soar when they enjoy the 
soup with a matzah ball 
or kreplach or pulled 
chicken — it’s very grati-
fying,” he explains. 
And even though the trends may 
change — for example, with the matzah 
ball getting more popular as it becomes 
more familiar outside of the Jewish com-
munity — chicken soup is sure to always 
be on the menu. 
“It’s not going anywhere, and rightful-
ly so,” he says. “It’s delicious and nour-
ishing, so why not?” 

infection. Research also looks at 
how chicken soup contributes to 
helping people feel less lonely 
and its potential to lower blood 

boiling,” he says. “We put a 
lot of love into the soup.”

A PICKLE TWIST
West Bloomfield’s Pickles 
& Rye Deli makes chick-
en soup every day and 
on Wednesdays also 
offers a Polish Dill 
Pickle Soup with a 
chicken soup base. 

regular soup, but it’s a 
creamier soup that’s got 
pickles in it,” says Art 
Dubin, a chef at the deli. 
“It’s really popular.”

people think of when 
it’s cold, he says. And in 

the seven-and-a-half years 
since Pickles & Rye opened, 
it has brought chicken soup 
with a rich, hearty flavor 
to the community — to the 

tune of 10-15 gallons a 

Pick up some soup to 
go at Val’s Deli.

VAL’S DELI

Polish Dill Pickle Soup 
at Pickles & Rye

