Contact Us

Use the form on the right to contact us with any questions or for more information on herbal products created just for you!


Receive monthly missives from Chicken Coop Botanicals. Special coupons and products for sale only to newsletter subscribers--

* indicates required
Email Format

Natural Wellness products for Body, Spirit and Soul


Magic in Nature

Soup for a Winter Day


I have been extremely busy the last couple weeks dispatching the 12 roosters born here in the late fall. It's an unfortunate situation, but they don't go to waste. I have been processing three at a time to make some wonderful broth. I have been making some very pretty dishes lately, but with all that broth today I wanted to share this tasty soup IMG_2371. I decided we didn't need to see this in large format as it just isn't that beautiful. But the flavor! This is a simple broccoli soup utilizing last summer's crop of broccoli tops. It's funny--we used to eat so much steamed or sautéed broccoli. We just don't anymore (greens of every sort have replaced that quick fix veg). Broccoli is a vegetable that freezes very well. I cut the main head when a perfect size (we each have our perfect sizes right?) and continue to harvest side shoots throughout the summer (I lay them out on a cookie sheet to freeze. Putting them in ziplock bags after frozen). I learned the first summer I planted broccoli that a few plants can go a long way. I planted two six packs (hence finding out how well it freezes). I now plant one six pack and still get plenty to freeze. I used rooster broth for the base here, but there is no reason to make this a meat broth based soup. If you make your own yogurt or goat cheese you should have wonderful whey on hand. The protein from the whey goes towards making this a complete meal. I always freeze my whey after cheese making in single cup amounts so that I can easily pull it out and add it to soup as needed. I added it here both for the extra protein and I love the tangy flavor with the broccoli. I also make a Chinese veg broth(full of jujube and goji berries for good health) that would be very good in this if I were going to make a vegetarian version. I always add onion and garlic to this soup (cause, why not!), a couple of small potatoes to thicken it up and that is it. I should say salt and pepper go without saying. I let it all simmer until the veg is soft enough for a puree. I take my wand to it and buzz it to a point where it is almost smooth but not quite. If I were adding cream I would take it all the way for a beautiful smooth soup, but I like it to have a little character. To finish off I add a drizzle of Rosemary oil (olive oil I infused with branches at the end of October) and a pinch of herb salt (gray sea salt blended with rosemary and sage). It may not win a beauty pageant, but all the ingredients are on hand from freezer and pantry. That to me is a successful winter meal.