5.0 from 3 votes
Classic Pheasant Noodle Soup
This classic soup uses homemade pheasant stock and chewy egg noodles for a deliciously comforting meal that's perfect on cold winter days!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 8
Calories: 429 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 2 tablespoon butter
- 6 medium carrots, peeled and sliced diagonally
- 6 medium stalks celery, sliced diagonally
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 cups pheasant stock
- 4 cups shredded pheasant meat
- 16 oz frozen egg noodles
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon fresh lemon juice
- ¼ cup Italian parsley, finely chopped
Instructions
- Melt butter in a stockpot on low heat. Add carrots, celery, onion, and garlic and stir to coat. Cook on low for 25-30 minutes or until vegetables have released their liquid, reabsorbed it, and are slightly softened. This process is called "sweating."
- While vegetables are sweating, bring a large pot of water to boil for the egg noodles.
- Add stock to vegetables and increase heat to medium high until simmering. Reduce heat to low and simmer for 25-30 minutes.
- While soup is simmering, cook egg noodles in a separate pot, according to package directions.
- Add cooked egg noodles and shredded pheasant to pot and stir to combine.
- Bring soup back to a simmer and simmer for 2-3 minutes or until pheasant and noodles are heated through.
- Add parsley and lemon juice. Taste and add salt and pepper if needed. Stir and enjoy hot with crusty bread for dipping.
Cup of Yum
Notes
- Homemade stock will drastically improve the flavor of your soup. Give this pheasant stock recipe a try!
- Frozen egg noodles can be found in most grocery stores. The quality is far superior to dried pasta and they have a delicious flavor and texture. They sometimes take longer to cook than the package directions say. Cook them separately from your soup to cook them quicker and to keep your soup from getting cloudy.
Nutrition Information
Calories
429kcal
(21%)
Carbohydrates
51g
(17%)
Protein
28g
(56%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
101mg
(34%)
Sodium
479mg
(20%)
Potassium
764mg
(22%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
8173IU
(163%)
Vitamin C
12mg
(13%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 429
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 479mg | 20% |
| Potassium | 764mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 8173IU | 163% |
| Vitamin C | 12mg | 13% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.