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Home » Heirloom Carrot & Banana Peel Soup — A Backyard Chicken Recipe

Heirloom Carrot & Banana Peel Soup — A Backyard Chicken Recipe

  • Recipes
carrot banana juice for chickens on a serving tray with flowers

Do you add supplements to the water for your backyard chickens? We came up with a soup from our heirloom carrots and the chickens love it.

What do your backyard chickens drink? Water, sure, but that doesn’t meet all of their nutritional needs. Part of sustaining a hatchery includes using the crops from our own farm. We find joy in creating recipes not just for ourselves, but for the chickens we’re selling to great folks like you.

In Sturgeon Bay, WI (Agricultural Zone 5B), we are growing many varieties of carrots from Baker Creek Heirloom Seeds. This recipe uses the Amarillo and Pusa Asita Black carrot varietals – and it adds vital nutrients into the diets of our day-old chicks as well as our hens and pullets. 

What Do Graywhale Farms Chickens Eat?

We feed our day-old chicks, pullets, and lovely hens a hearty meal supplemented with 22% protein for our rare bird species and 28% protein for the game birds like the Liege Fighter. Because of the mineral deficiencies in our area, we also supplement their diet with Selenium, Calcium, and Vitamin E. 

We’re raising our birds so that they can produce viable chicks. Your backyard chickens only need a 16% protein mix. With this Heirloom Carrot & Banana Peel Soup, we’re providing our flock with additional antioxidants and Vitamin A.

Black carrots, being nutrient-rich, get their color from anthocyanins and have some important health benefits which may include their possible ability to treat diseases such as Alzheimer’s disease, boost cognition, reduce inflammation, optimize digestion among others.”

Heirloom Carrot & Banana Peel Soup Recipe

When mixed, we distribute about ¼ cup per chicken – a good portion size for a backyard chicken flock.

  • Harvest heirloom carrots from your organic garden. 
  • Wash and clean the heirloom carrots. We had a good handful.
  • Cut the tops and bottoms from all of the veggies. 
  • Add 6 quarts of water to a 12 qt pan. Of course, we used our deep aquifer well water. 
  • Add the heirloom and banana peel. Bring to a boil. 
  • Cover and allow to simmer on low for about 2 hours. 
  • Remove from heat and allow to cool.
  • Drain the liquid for the soup; the remaining cooked veggies can be put into your compost pile.
  • Store in a sealed container and refrigerate.
  • Add 6 oz to 4 qts of water weekly.

How are you feeding your backyard chickens?