Pheasant Noodle Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 304.7
- Total Fat: 5.0 g
- Cholesterol: 117.2 mg
- Sodium: 724.9 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 1.8 g
- Protein: 24.3 g
View full nutritional breakdown of Pheasant Noodle Soup calories by ingredient
Introduction
My husband and I were craving some chicken noodle soup, but didn't have any chicken. My dad is a hunter and had given us some pheasant breasts that he had already deboned and trimmed, so we decided to use those. I'm so glad we did! Not only did it save us a trip to the grocery store, but it was delicious too! My husband and I were craving some chicken noodle soup, but didn't have any chicken. My dad is a hunter and had given us some pheasant breasts that he had already deboned and trimmed, so we decided to use those. I'm so glad we did! Not only did it save us a trip to the grocery store, but it was delicious too!Number of Servings: 10
Ingredients
-
2 pheasant breasts, bone and skin removed
10 baby carrots
1/2 cup diced celery
1 cup diced onions
4 cloves of garlic, minced
chicken bouillion cubes to taste
1- 24 oz bag reames frozen egg noodles
water
salt and pepper to taste
Tips
Add additional seasonings as you like them. this is a very basic recipe, but is very versatile!
Directions
Place pheasant breasts in large stock pot with 8 cups of water. Add whole baby carrots, diced celery, onion, garlic, and bouillion. Boil until pheasant is done, about 1 hour.
Once pheasant is done, strain the soup, RESERVING THE LIQUID. Add liquid back to stock pot and add reames noodles. Bring to boil. Cut up pheasant and carrots, discard celery and onion.
Cut fresh celery and onion pieces, as many as you like. Add to noodles. Add cut up carrots and pheasant. Season to taste. Let simmer 30 minutes, until noodles are done and veggies tender.
Serve hot.
Serving Size: Makes 12 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KWRIG7.
Once pheasant is done, strain the soup, RESERVING THE LIQUID. Add liquid back to stock pot and add reames noodles. Bring to boil. Cut up pheasant and carrots, discard celery and onion.
Cut fresh celery and onion pieces, as many as you like. Add to noodles. Add cut up carrots and pheasant. Season to taste. Let simmer 30 minutes, until noodles are done and veggies tender.
Serve hot.
Serving Size: Makes 12 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KWRIG7.