Price/quart

This deeply nourishing chicken soup is made with local organic chicken and seasonal vegetables and herbs. The stock is prepared from scratch using the whole chicken—plus chicken feet for added collagen—and simmered gently with sea salt. After cooking, the stock is strained, the meat carefully picked from the bones, and everything is combined again with fresh vegetables and herbs for a simple, comforting, and highly nutritious soup.

Frozen fresh for optimal quality and digestion.
Note: The broth may appear gelatinous at room temperature due to its high collagen content. Use within 2–3 days of thawing.

This week’s herbs & vegetables:
Oregano, rosemary, thyme, leeks, rutabaga, radish

Note from the chef:
Every step of this soup—from ingredient selection to preparation—is designed to reduce histamine load in the final product. The stock is cooked for a shorter time than traditional bone broth, resulting in lower histamine levels while still delivering rich flavor and gut-supportive benefits. Vegetables are chosen for being low starch and low histamine, and fresh herbs are used instead of dried. The soup is frozen immediately after cooking to prevent histamine buildup.

I am not a medical professional, and this is not medical advice. However, as someone who personally struggles with histamine intolerance related to long COVID and other chronic conditions, this approach has been supportive for me. If you experience chronic gut or histamine-related issues, you may find this soup to be gentle and healing.

Ursula Ostrander is a young, entrepreneurial chef driven by a passion for high-nutrient, thoughtfully prepared food. She focuses on sourcing local, organic ingredients whenever possible, building strong relationships with regional farmers and producers. Her cooking celebrates seasonality, flavor, and nourishment—creating food that is both deeply satisfying and rooted in community and sustainability.