Belgian Jewish Penicillin (Waterzooi) is a chicken soup recipe perfect
for lessening colds in pregnancy. As is common in many European
countries, celery stalks are replaced with ribs and egg yolks are added.
The Holocaust was devastating for the Jewish community of Antwerp. According to estimates, about 65% of all Jewish people died in the Holocaust. At the start of World War II there were around 35,000 Jewish people living in Antwerp and only 15,000 after the war.
4 Chicken quarters
1 Large carrot
1 Large leek
2 Celery ribs
1 Large onion
1 ounce Parsley
6 cups Chicken broth
2 Egg yolks
Salt and pepper
- Prepare chicken leg quarters by cutting them in half.
- Chop carrot, leek, celery ribs and onion in large chunks after cleaning.
- Place a large stock pot on the stock and pack vegetables in the bottom of the pot.
- Lay chicken on top of the vegetables.
- Pour in the 6 cups of chicken broth.
- Top with salt and pepper to taste.
- Heat the broth to boiling and cover partially with the pot lid.
- Cook for 45 minutes to one hour.
- Remove soup from heat.
- Scramble the egg yolks.
- Spoon egg yolks into the bottom of a large soup bowl.
- Pour soup over eggs and stir constantly to incorporate.
- Top each bowl of soup with parsley.