Ethiopian Chicken SoupJewish Penicillin is the first line of defense against colds in
pregnancy. It is safe, healthy, effective and proven to decrease the
time spent suffering.

Chicken soup recipes are used around the world with regional ingredients creating a new and exciting taste every time. Changes in taste do not change the effect of chicken soup on the symptoms of cold in pregnancy.

During World War II, anti-Jewish laws were not effective in Ethiopia due to a recent defeat of the Italian army. Despite this fact, members of the Jewish community who wanted to immigrate to Israel were not allowed to legally, at first. Several people took work in Israel and used the work visa to enter the country. They never returned to Ethiopia thanks to help from people who recognized them as being part of the community. There are relatively no Jewish people remaining in Ethiopia today. Most have moved into Israel.


1 ½ cups uncooked lentils
4 tb spiced oil or cooking oil
½ cup white onion, chopped
¼ tsp ginger root, minced and smashed
¼ tsp garlic, minced and smashed
7 cups water
2 cups cooked chicken, shredded


  1. Pour dried lentils into a bowl and wash well.
  2. Drain off water.
  3. Place a small stock pot over medium high heat.
  4. Add oil.
  5. Reduce heat to low.
  6. When oil is hot, add onions and sauté.
  7. Cook onions for 10 to 15 minutes, stirring constantly so the onion does not brown.
  8. Add ginger and garlic and cook for 5 more minutes.
  9. Add the lentils to the stock pot and sauté for 5 additional minutes.
  10. Pour 7 cups of water into the stock pot.
  11. Increase heat to boil the water then reduce heat to medium.
  12. Cook the lentils for 25 minutes.
  13. Add chicken to the soup in the last 5 minutes to heat through.
  14. Serve.
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