Colds in pregnancy are nothing to worry about, but many women have lives and other children to worry about, leaving them very little time to rest and recuperate. Jewish Penicillin has been used for a long time to treat colds in pregnancy and colds in general. This Brazilian recipe for Jewish Penicillin is the specific one commonly used in homes to treat colds in pregnancy.
Brazil saw a huge upturn in their Jewish population during World War II. Emigration was the cause of the increased numbers in the Jewish community and people ran to Brazil by the thousands. Later, in the 1950s, another bout of emigration from Northern Africa caused another jump in population. Today the thriving community of Jews number near 100,000.
2 lb chicken or ½ a 4 lb chicken
4 medium tomatoes, peeled, seeded and chopped
1 medium onion, peeled and chopped
1 celery stalk, chopped with leaves
Fresh parsley sprig
3 large carrots, peeled and chopped
½ cup uncooked white rice
Salt and pepper to taste
- Place a large stock pot on the stove.
- Add tomatoes, celery, onions, parsley, and chicken to the pot.
- Add 2 ½ qts water, stir and cover.
- Turn the burner on high and bring the water to a boil.
- Reduce the heat to low and simmer.
- Cook the soup for about 1 hour.
- Take the chicken out of the soup and cool on a plate.
- Remove the skin and bones from the chicken.
- Pull pieces apart and reserve on a plate.
- Blend the chicken until smooth.
- Return to the stockpot.
- Add meat, carrots, and rice to the pot.
- Add 2 cups of cold water to the soup.
- Heat on medium until the broth boils.
- Reduce heat and simmer for 30 minutes.
- Season to taste.