Soup Hens from our Farm in the Bavarian Forest
The basis for real chicken soup.
Home Farm Shop Fresh Poultry Soup Hen
Buy a soup hen at the Pauli poultry farm in Oberkashof
A soup hen (also called a stewing hen) is a laying hen that is slaughtered at the end of her laying period. Her meat is firmer and more flavourful than that of a young chicken, and that is exactly what makes the broth rich. Our soup hens come from our own laying flock: fed with farm-mixed feed made from regional grain without genetic engineering, and slaughtered right here on the farm.
Soup hens are available to pre-order from our farm shop in Oberkashof near Hohenau, between Freyung and Grafenau in the Bavarian Forest.
Key facts at a glance
| Product | Whole soup hen |
|---|---|
| Origin | Our own laying hens from the Pauli poultry farm in Oberkashof |
| Feed | Farm-mixed feed made from regional grain, GMO-free |
| Slaughter | On the farm, in our own slaughterhouse |
| Ordering | By phone on +49 8558 2375 or by e-mail |
| Pick-up | By arrangement at the farm shop, Oberkashof 1, 94545 Hohenau, Germany |
Order a soup hen
Soup hens are available to pre-order. Call us or send us a message and tell us how many you need. We will let you know when your soup hen – fresh or frozen – is ready for pick-up at the farm shop.
Chicken soup from a soup hen: the basic recipe
A good chicken soup needs time more than anything else. The soup hen simmers gently for three to three and a half hours, and the pot does the rest.
Ingredients
- 1 soup hen
- 3 litres cold water
- 2 carrots
- 1 piece of celeriac (approx. 150 g)
- 1 leek (optional)
- 1 parsley root or a few parsley stalks (optional)
- 1 onion, unpeeled and halved
- 2 bay leaves
- 5 peppercorns
- 2 tsp salt, adjust at the end
- a little lovage to taste
- To serve: fresh egg noodles or ravioli
- Chives or parsley to garnish
Method
- Start cold: Place the soup hen in a large pot, cover with the cold water and bring slowly to the boil.
- Skim: Skim off the foam that forms as the pot comes to the boil. This keeps the broth clear.
- Add the vegetables: Optional: brown the onion halves cut side down in a dry pan until dark. Add the onion, roughly chopped vegetables, bay leaves, peppercorns, lovage and salt to the pot.
- Simmer: Reduce the heat. The soup should only simmer gently for 3 to 3.5 hours and never boil hard. The hen is done when the meat comes away from the bone easily.
- Strain: Lift out the hen, pour the broth through a fine sieve, skim the fat off the surface and season with salt.
- Serve: Pull the meat off the bones and discard the skin. Cook the noodles separately in salted water so the broth stays clear. Add meat and noodles to the hot broth and sprinkle with chives.
Tip: Removing the fat is even easier if you chill the broth overnight. The fat settles on top and can be lifted off.
The right addition: our fresh egg noodles
For us, chicken soup calls for noodles from our own noodle workshop, made with the eggs of our laying hens. You will find classic soup noodles among our fresh egg noodles in the farm shop and in the online shop. Our ravioli also work well in the soup.
Chicken soup in the cold season
When it gets cold in the Bavarian Forest, the big soup pot is back on the stove in many families. Chicken soup has been cooked for generations when it is uncomfortable outside and you need warmth from the inside: it is hot, hearty and easy to reheat in portions.
Our tip for the cold season: cook the whole pot and freeze the broth in portions. If you are short of time, our farm shop also offers home-made chicken soup and poultry stock.
Where our soup hens come from
Our laying hens live on our farm in Oberkashof. They are fed farm-mixed feed made from regional grain and soya from Europe, without genetic engineering. In good weather the hens have access to an outdoor run.
Slaughtering takes place on the farm. The way to our own slaughterhouse is short, so the animals are not transported. For us, turning the laying hen into a soup hen at the end is part of treating the animal with respect: we use the whole bird. Read more about our farm in our story, and find more poultry under fresh poultry.
Frequently asked questions about soup hens
What is the difference between a soup hen and a chicken?
A chicken sold for roasting is a young bird with tender meat for roasting and grilling. A soup hen is a fully grown laying hen. Her meat is firmer and needs a long cooking time, but gives much more flavour to the broth.
How long does a soup hen need to cook?
Allow 3 to 3.5 hours on a low heat. The soup should only simmer gently. In a pressure cooker, about 1 hour 15 minutes is enough. The hen is done when the meat comes away from the bone easily.
How much soup does one soup hen make?
Started with 3 litres of water, you will get around 2.5 litres of broth. That is enough for 6 to 8 bowls of soup.
Can you eat the meat of a soup hen?
Yes. After cooking it pulls off the bone easily. Use it in the soup, in a chicken fricassee or in a poultry salad.
Can you freeze chicken broth?
Yes, chicken broth freezes well. Let the broth cool and freeze it in portions. In the fridge, use the broth within two to three days.
Does chicken soup help with a cold?
Chicken soup has been cooked for generations whenever someone has a cold. As a food producer we do not make any health promises. What we can promise is a rich broth from a hen whose origin you know.
Where can I buy a soup hen in the Bavarian Forest?
At the Pauli poultry farm in Oberkashof near Hohenau, between Freyung and Grafenau. Soup hens are available to pre-order: call us on +49 8558 2375 or send an e-mail, and we will arrange the pick-up at the farm shop.
Would you like to pre-order a soup hen, or do you have questions? Give us a call.
Call: +49 8558 2375