This week, I’m joined by cousins Valerie Zweig and Taryn Pellicone of Prescription Chicken - A chicken noodle soup delivery business based in Washington, DC. Valerie and Taryn always knew they’d work in the food industry. As young girls, they would help their families host dinner parties, attend cooking camps and would eventually work to develop fast-casual and dining restaurants… But being entrepreneurs was not in the cards…until Valerie caught a bout of Laryngitis and couldn't find a delivery option for chicken noodle soup to give her the relief she needed. That’s when she called in her little cousin Taryn with the bright idea to make their own chicken noodle soap. With a dream, a concept, and some determination, the founders started prescription chicken in September 2016. 

Now - prescription chicken is not only a soup delivery business. It can also be found in grocery stores and online. Not to mention, their newest product Cookstix - which is a new and sustainable take on chicken broth. 

In this episode, we discuss how this simple idea turned into a thriving business, the challenges and triumphs that come with being food entrepreneurs, and the beauty behind forgetting about being perfect and just starting. 

Resources:

Website: Prescriptionchicken.com

Socials: @prescriptionchicken

Chapters:

00:00 Navigating Stress and Risk in Business

01:32 The Culinary Roots of Prescription Chicken

05:41 From Personal Experience to Business Idea

14:36 The Journey of Starting Prescription Chicken

22:48 Scaling the Business and Learning from Experience

30:49 Funding and Financial Growth Strategies

36:36 Innovating in the Chicken Stock Market

41:42 Challenges and Growth in Entrepreneurship

46:36 Advice for Aspiring Food Entrepreneurs

48:35 Future Plans and Innovations