Pheasant Noodle Soup Recipes

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PHEASANT NOODLE SOUP



Pheasant Noodle Soup image

I got this recipe in a little old town in Nebraska at a wild game feed. This was about the only thing I liked there.

Provided by KGCOOK

Categories     Pheasant

Time 11h20m

Yield 6 serving(s)

Number Of Ingredients 9

4 pheasants, cleaned well, and skinned
water
3 teaspoons salt
3 celery ribs, with leaves
1 onion, chopped
3 carrots, cleaned and chopped
1 lb mushroom, fresh, sliced
2 (32 ounce) cartons low sodium chicken broth
1 (8 ounce) package egg noodles

Steps:

  • Put pheasant in large kettle and cover with water.
  • Add salt and cover, cook until phesant is done.
  • Remove phesant, skin, debone and put pheasant back in kettle.
  • Drain liquid from kettle and discard.
  • Add 1 carton of broth to the kettle.
  • Add remaining ingredients EXCEPT noodles.
  • Cook until vegetables are tender.
  • Add noodles.
  • Add more broth to cover noodles and cook till noodles are soft.
  • This is also good with chicken instead of pheasant.

Nutrition Facts : Calories 1199.3, Fat 53.4, SaturatedFat 15.4, Cholesterol 410.6, Sodium 1516.2, Carbohydrate 38.6, Fiber 3.4, Sugar 4.9, Protein 135.4

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