Amish penicillin soup is a traditional, healing chicken-and-vegetable broth-based soup known for its comforting flavor and cold-fighting qualities. Often made with simple ingredients like carrots, celery, onions, garlic, and small pasta, it’s the Amish version of classic chicken soup rich, soothing, and deeply satisfying.
This soul-warming recipe has been passed down through generations in Amish kitchens, lovingly made whenever someone in the family caught a sniffle. Its nickname? A nod to its “magical” ability to lift spirits and cure colds faster than you can say pass the ladle. Whether you’re feeling under the weather or just need a cozy bowl of comfort, this one’s for you.
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What Is Amish Penicillin Soup?
Have you ever wondered why we call this liquid gold “Amish penicillin soup”? No, it doesn’t actually contain antibiotics, but one spoonful sure feels like a dose of TLC! Rumor has it that generations ago, Amish grandmas whipped up this soothing broth whenever someone sniffled a sneeze or two.
Imagine your favorite aunt with a wooden spoon, cracking jokes about “curing a cold with carbs,” while that warm aroma filled the whole kitchen. It’s a recipe that proves laughter and noodles, are the best medicine. Ready to stir up some healing comfort? Grab your pot and let’s get cooking!
Key Ingredients for Amish Penicillin Soup
Below are the ingredients you’ll need. Feel free to click on the links for more Amish recipe inspiration:
- 2 tablespoons unsalted butter (or olive oil for a dairy‑free version)
- 1 medium yellow onion, finely chopped
- 2 celery stalks, sliced
- 3 large carrots, peeled and diced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional, for extra warmth)
- 6 cups chicken or vegetable broth
- 1 cup small pasta (pastina, orzo, or mini shells)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese (optional, but highly recommended!)
How to Make Amish Penicillin Soup
This soup comes together in about 30 minutes with minimal prep. You’ll sauté aromatics, simmer until veggies are tender, blend until silky, then stir in pasta for a warming, nutritious bowl that’s both simple and satisfying.
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Amish Penicillin Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A cozy, nourishing Amish classic made with pantry staples like carrots, onions, and pastina pasta simmered in golden broth—perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 2 tablespoons unsalted butter (or olive oil for a dairy‑free version)
- 1 medium yellow onion, finely chopped
- 2 celery stalks, sliced
- 3 large carrots, peeled and diced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 6 cups chicken or vegetable broth
- 1 cup small pasta (pastina, orzo, or mini shells)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Cook for 5–7 minutes until softened.
- Stir in garlic and ginger; cook for 1–2 more minutes until fragrant.
- Add broth and bring to a gentle boil. Season with salt and pepper.
- Reduce heat, cover, and simmer for 15 minutes until carrots are tender.
- Blend about 2 cups of soup until smooth, then return to pot and stir.
- Bring back to boil, add pasta, and cook 5–7 minutes or until al dente.
- Adjust seasoning. Serve garnished with parsley and Parmesan.
Notes
Use a flavorful broth for best taste. Optional: stir in shredded rotisserie chicken for added protein and heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Amish
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Why You’ll Love This Amish Penicillin Soup
- Pure Comfort in a Bowl
The smooth, creamy texture of blended carrots and onions creates an ultra‑soothing broth that feels like a warm hug for your insides. - Budget‑Friendly & Pantry‑Staple
With everyday ingredients like carrots, celery, and pastina pasta, this recipe keeps your grocery bill low and your taste buds happy. Plus, no special equipment needed—just a good soup pot! - Customizable Flavors & Toppings
Top with shredded rotisserie chicken, fresh parsley, or a sprinkle of grated Parmesan for extra richness. Feeling adventurous? Drizzle a little chili oil or swap in your favorite small pasta shape.
If you love the simplicity of this soup, you’ll also adore the hearty flavors in our Amish Winter Soup Recipe, another one‑pot wonder you can whip up in minutes. Ready to stir up that pot? Let’s gather our ingredients!
What to Serve with Amish Penicillin Soup
- Crusty Bread or Homemade Biscuits: Perfect for dipping and soaking up every last drop.
- Light Salad: A simple cucumber salad with a tangy vinaigrette, like this Amish Cucumber Salad Recipe, balances the rich soup.
- Roasted Vegetables: Oven‑roasted Brussels sprouts or asparagus add texture and nutrients to the meal.
- Beverage Pairing: A hot cup of herbal tea or a glass of crisp white wine (like Sauvignon Blanc) complements the mellow broth.
Top Tips for Perfecting Amish Penicillin Soup
- Use High‑Quality Broth: A flavorful broth is the backbone of this soup—homemade or store‑bought, choose one you love.
- Don’t Skip the Blend: Pureeing part of the soup gives it its signature silky texture—don’t be shy with blending!
- Pasta Options: If you don’t have pastina, orzo, mini shells, or even rice work beautifully.
- Adjust Consistency: For a thicker soup, add less broth or more vegetables; for a thinner broth, simply stir in extra water or stock.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a warming kick.
Storing and Reheating Tips
- Refrigeration: Cool the soup to room temperature, then store in an airtight container for up to 4 days.
- Freezing: Freeze in freezer‑safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium‑low heat, stirring occasionally. If the soup has thickened in the fridge or freezer, add a splash of broth or water to reach your desired consistency.
Final Thoughts
There’s nothing quite like a steaming bowl of Amish penicillin soup to restore comfort and warmth to your mind and body. Whether you’re chasing away a winter chill, soothing a sore throat, or simply craving a bowl of goodness, this recipe delivers every time. Give it a try, bookmark it, and share with friends who need a little culinary TLC—because good food brings hearts together!
FAQs
How do I make Amish Penicillin Soup?
Follow the simple steps above: sauté aromatics, simmer in broth, blend part of the soup, cook small pasta in the golden broth, then season and garnish. It’s an easy, one‑pot wonder!
What are the health benefits of Italian Penicillin Soup?
Packed with immune‑boosting garlic and ginger, vitamin‑rich carrots, and hydrating broth, this soup provides nutrients and warmth—perfect for when you’re under the weather.
Can I add chicken to Italian Penicillin Soup?
Absolutely! Stir in shredded rotisserie chicken at the end of cooking for extra protein and heartiness, turning it into a full meal.
What ingredients are in Italian Penicillin Soup?
Key ingredients include onions, garlic, carrots, celery, broth, and pastina pasta. Optional add‑ins: fresh ginger, shredded chicken, Parmesan, and herbs.
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- Amish GMA Soup
- Amish Coffee Soup Recipe
- Amish Poor Man’s Steak Recipe
- Amish Country Casserole Recipe
- Follow us on Pinterest for daily inspiration
- Read more comfort food stories on Medium
Enjoy this soul‑soothing Amish penicillin soup, and let us know how it turns out in the comments!
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