Bulgarian Chicken SoupBulgaria is one of the very few European nations that survived World War II with an unscathed Jewish population. At the time of the war, more than 48,000 Jews lived in Bulgaria and not one was deported to concentration camps. The community, church officials and government officials banded together and somehow convinced German forces to leave the Bulgarian Jews alone. The protection was afforded only for Bulgarian Jews. Jews living in Bulgarian occupied Thrace and Macedonia were forced into German custody and shipped off to Treblinka to be exterminated – some 14,000 in all. The Bulgarian government did not consider them Bulgarian and thus the protection afforded Bulgarians did not extend.

Today there are less than 2,000 Jews in Bulgaria. When the nation took on a communist government, more than 40,000 Jews fled to Israel.

Bulgarian chicken soup is one of the simplest recipes for Jewish Penicillin out there today. Colds in pregnancy often leave mothers with less energy making this version of Jewish Penicillin very popular. Everything is basically thrown in the pot and left to cook while mom rests just waiting for the natural soup to treat colds in pregnancy.


2 TB olive oil
12 onions, small
5 chicken legs or thighs
Salt, to taste
Cayenne pepper, to taste
Black pepper, to taste


  1. Place a large, deep skillet on the stove.
  2. Heat over medium high heat.
  3. Add oil.
  4. Cook chicken until lightly browned.
  5. Add onions and cook for three to four minutes.
  6. Cover the chicken with water.
  7. Reduce heat to simmer and cook for one hour.
  8. Season with salt, pepper and cayenne to taste.