Pheasant Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 162.0
  • Total Fat: 2.6 g
  • Cholesterol: 51.0 mg
  • Sodium: 649.2 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 17.3 g

View full nutritional breakdown of Pheasant Vegetable Soup calories by ingredient
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Number of Servings: 10


    Swanson Chicken Broth 99% Fat Free, 6 cup
    Water, tap, 4 cup
    Pheasant, 1.5 breast, bone and skin removed
    *Barley Quaker Quick Pearled 1/3 cup dry
    Leek, WHOLE, 1 CUP SLICED, about 89G
    Cabbage, fresh, 2 cup, chopped
    Carrots, raw, 2 medium, sliced
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long), sliced
    Mushrooms, fresh, 1 cup, pieces or slices
    Peppers, sweet bell, any color, raw, diced, 1 cup
    Garlic, 3 cloves, sliced
    Zucchini, 1 cup, sliced
    *Reame's frozen egg noodle - 1/2 cup
    Amounts approximate, vary herbs and spices to taste:
    Pepper, black, .5 tsp
    Sage, ground, 1 tsp
    Rosemary, dried, 1 tsp


Combine broth, water, pheasant and cleaned rough tops of celery and leek in a large pot. Simmer until pheasant is tender. Strain broth into another large container. Add the carrots and celery, plus herbs and spices, to it, returning to original pot. De-Bone and shread or chop pheasant to desired size pieces and add these back to broth. Discard remaining solids. Add remaining vegetables and dry Quick Barley. Simmer until vegetables are tender and barley is cooked. Add noodles. Cook at least 20 more minutes, until noodles are cooked. Serve with salad and fruit. A sandwich would also go well, if calories allow. Makes about 10 cups. serving size is one cup as a side dish, 2 1/2 cups asmain entree.

Number of Servings: 10

Recipe submitted by SparkPeople user ANGEL1066.

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