Ireland was neither for nor against the Nazis during World War II. It was this balance on neither side that partly kept the Jewish population to a minimum throughout the country. There is mention in the history of Ireland of some anti-Jewish speeches and government decisions which could also have helped keep the Jewish population low. As a standard, people admitted into Ireland during the years of World War II were looking to retire as independently wealthy residents with no intention in entering the workforce – these immigrants were often Roman Catholic. There is mention that Ireland was keeping Jewish immigration at a minimum to keep anti-Semitism from becoming a problem. Today, there are only about 2,000 Jewish people in Ireland.
Many women in the Jewish community fight the symptoms of cold in pregnancy with classic chicken soup recipes like this Dublin Jewish Penicillin. Being pregnant is tiring enough without the symptoms of cold in pregnancy.
2 cans cream of chicken soup, condensed
6 cups water
1 cup celery, chopped
2 medium onions, quartered
1 tsp salt
½ tsp chicken seasoning (or poultry)
½ tsp to 1 tsp black pepper
2 chicken breasts, skinless and boneless
5 carrots, peeled and chopped
10 ounces of peas, frozen
4 potatoes, peeled or unpeeled and quartered
3 cups commercial baking mix
1 1/3 cups milk
- In a large soup pot, mix creamed soup, water, celery, onion, salt and chicken breasts.
- Add chicken seasoning and pepper and bring to a boil.
- Cook for 1 ½ hours over low heat, covered.
- Remove cover and add carrots and potatoes.
- Cook for an additional 30 minutes.
- Take the chicken out of the soup with a slotted spoon.
- When chicken cools a bit, shred with fingers.
- Throw the chicken back into the soup with the frozen peas.
- Cook for 5 to 10 minutes.
- In a large bowl, mix milk and commercial baking mix.
- Drop the mixture into the boiling soup and cook for 10 minutes covered.
- Remove the lid and cook another 10 minutes uncovered.