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Most families have a recipe that has been handed down from one generation to the next with secret ingredients and a punch or pinch of this seasoning or that giving every home a fresh, unique take on chicken soup. This recipe is a simple take on Jewish Penicillin to fight colds in pregnancy.
There were more than two million Jewish natives in Russia at the time of World War II. Between the deaths during service in the Soviet army and exterminations, the numbers dropped substantially. Today there are about 275,000 Jews in Russia.
8 cups cold water
Salt, to taste
2 egg yolks
2 tbsp cold water
- Place the chicken and onion in a large stock pot on the stove.
- Add 8 cups water.
- Bring to a boil and reduce heat to simmer.
- Skim foam off the top of the broth.
- Allow cooking for one hour.
- Remove chicken from the pot take off skin and remove chicken meat.
- Shred chicken and add back into the soup.
- In a large bowl, beat 2 egg yolks.
- Add water and a touch of salt.
- Add enough flour to create a dough that is slightly firm and elastic.
- Knead the dough for 10 minutes.
- Roll dough out to ¼-inch.
- Allow sitting on the counter for 10 minutes.
- Flour the dough lightly and cut into thin strips.
- Allow the strips to sit for 10 more minutes.
- Bring 8 cups of water to a boil in a separate pot.
- Boil fresh noodles for two minutes.
- Drain and add to chicken soup.
- Cook soup for 10 to 15 more minutes.