While the recipe is very similar to French Jewish Penicillin, there is no dry white wine or thyme in then English version. If cold in pregnancy is a problem, women may prefer the English to French variety for this reason.

World War II has a significant impact on then Jewish population in London. Before the war, documents estimate the Jewish community was 300,000 strong. After the war, that number dropped significantly – down to 3,000 by some estimates. Today, London accounts for a little more than 1% of the total Jewish population in the world with 195,000.


English Chicken and Leek Soup

5 tb vegetable oil
6 washed and sliced leeks
3 medium carrots chopped thick
1 celery stalk chopped thick
Whole chicken, about 2 lbs
1 bay leaf
Salt
Pepper
Water


1. In a large stock pot, heat oil over medium high heat.

2. Toss in the vegetables and brown. Takes about 5 minutes.

3. Place the whole chicken in the middle of the pot and just cover with water.

4. Throw the bay leaf and leeks into the water.

5. Place a cover on the pot and reduce heat to a simmer.

6. Allow to cook at simmer for 1 ½ hours.

7. Take the chicken out of the pot and hold on a plate.

8. Add salt and pepper to taste and cook the chicken broth down for another 30 minutes.

 

9. In the meantime, debone chicken and add a bit to the soup pot when serving.

Variations and Tips: Not much chicken is used in this recipe for the soup dish. Typically, the chicken used to create a London Jewish Penicillin broth was reserved for a chicken and potatoes dish later in the week. The bay leaf can be replaced with thyme or rosemary to change things up a bit.