Zurich Chicken Soup Switzerland is a neutral nation that felt very little impact from World War II. The Jewish population in Switzerland peaked in the 1920s with around 20,000 community members. That number has risen and fallen only slightly in years since. Today the estimated Jewish population is about 17,000 but the overall percentage of Jews to the whole of the Swiss population is lower. Immigration, aging and mixed marriages are thought to be the reason the Jewish population is growing smaller in Switzerland.

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3 ½ pound chicken
2 TB oil
2 TB flour
1 onion, sliced thin
4 TB cream


  1. Place the chicken in a large stock pot and cover with water.
  2. Bring to a boil.
  3. Lower the heat and simmer on medium for one hour.
  4. Pull the chicken out of the pot and remove skin.
  5. Reserve the chicken stock.
  6. Shred two cups of chicken and reserve the rest for other meals.
  7. Melt 2 TB butter in a stock pot.
  8. Add 2 TB flour and stir.
  9. Allow flour to brown.
  10. Add chicken stock until the mixture resembles a thick soup.
  11. Add salt, pepper, marjoram and nutmeg to taste.
  12. Add the shredded chicken back into the soup.
  13. Heat the chicken through.
  14. Ladle the soup into a bowl and drizzle a TB of cream on top of the soup.
  15. Lay sliced onions on top of the soup gently.
  16. Top with chives and parsley and serve.