Best Pheasant Noodle Soup Recipes

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

Ingredients

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

ITALIAN PEASANT SOUP

Italian Peasant Soup image

My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

Ingredients

1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

Steps:

In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

CREAMY PHEASANT OVER NOODLES

Creamy Pheasant over Noodles image

This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here!

Provided by sklhczech

Categories Very Low Carbs

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 pheasants
1/2 cup butter
2 (10 ounce) cans cream of mushroom soup
1 (13 ounce) can sliced mushrooms, drained
1/2 cup Worcestershire sauce
3/4 cup milk

Steps:

Bone pheasant and dice into bite-sized chunks.
Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
Mix together mushroom soup, worcestershire sauce and milk until smooth.
Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
While pheasant is cooking boil noodles til done, drain and keep warm.
Serve pheasant over hot noodles.

Nutrition Facts : Calories 1120.6, Fat 70.5, SaturatedFat 28.4, Cholesterol 351.4, Sodium 1602.3, Carbohydrate 21.4, Fiber 0.9, Sugar 7.1, Protein 97.7

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