Sunday, September 11, 2016

September Soup

"By all these lovely tokens
September days are here,
with summer's best weather,
and Autumn's best of cheer."
Helen Hunt Jackson 


Crisp pleasant days 
Clear chilly nights...

are great for
making homemade soup!

 But first, a little
South Jersey history lesson!

Welcome to Soupy Island

 Soupy Island Park
Thorofare, New Jersey

Originally used as a sanitarium to treat children 
with tuberculosis in the late 19th century,
Soupy Island later served up
 hot bowls of delicious homemade soup
to hungry boys and girls during the Great Depression.

 Thanks to the Campbell's Soup Company, this
soupy tradition continues, as hot soup
 is served every day at noon,
along with graham crackers and milk,
to hungry young visitors and their parents
and grandparents, every year for
six weeks after the 4th of July,
when the grand, old-fashioned,
amusement park is open to the public.

 The famous Soupy Island Carousel

In the September
  of  my growing up years...

"In September
 for a while
I will ride
a crocodile
down the
chicken soupy Nile.
Paddle once,
Paddle twice,
Paddle chicken soup
with rice."
-Maurice Sendak

 One of the first books I learn to read,
"Chicken Soup With Rice"
By Maurice Sendak
 is one of my all time favorite
children's books.

 Homemade Chicken Soup With Rice
(This is my own recipe) 

1 left over roast chicken
 You can also use a family-sized
pack of chicken breasts, thighs, and drumsticks,
 (about six of the meatiest pieces.)
You can also use boneless, skinless chicken,
however, I believe bone-in chicken with the skin
 left on makes the best tasting broth.

1 large Spanish onion chopped
3-4 stalks of celery chopped,
3-4 large carrots chopped up
1 T fresh or minced garlic
1 bay leaf
2 tsp. parsley 
2 tsp. salt
2 tsp. black pepper
Place the chicken in a large soup pot.
 Add the onions, celery, carrot, and spices.
  Add enough water to just cover the chicken
and cook on the stove until boiling.  Turn down 
to simmer and let the broth cook for about three hours.
 Carefully strain broth and remove chicken pieces. 
 When the chicken cools down  discard the skin,
pick the meat off the bones, and put the meat
   back into the broth with vegetables.
 Bring the broth to a boil and add about
1/2 cup of rice*.  Allow the pot to boil for
a minute longer, then cover and turn down to simmer.
Allow the rice to cook for about fifteen minutes.
Remove pot from heat and ladle into soup bowls.
Serve with some crusty homemade Italian bread. 
*If you use brown rice, increase simmering time to 45-60 minutes. 
Add more chicken broth if necessary. 

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