Pheasant Noodle Soup
Warm, hearty, and deeply flavorful, Pheasant Noodle Soup is a rustic take on classic comfort food that elevates your soup game. Made with a whole pheasant, this recipe creates a rich and nourishing broth simmered with aromatic vegetables, fresh thyme, and bay leaves. Tender shredded pheasant meat and egg noodles come together to form the perfect union of savory and satisfying. The secret to its depth of flavor lies in slow simmering, allowing every ingredient to infuse the broth with its essence. Garnished with fresh parsley, this soup is a wholesome dish ideal for cozy family dinners or an impressive starter. Ready in just over two hours, it serves six and is a wonderful way to showcase wild game in a simple yet elegant preparation. Perfect for search terms like "pheasant soup recipe," "wild game soup ideas," and "comfort food with pheasant."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole (about 2-3 pounds, cleaned and trimmed) pheasant
- 10 cups water
- 2 large (peeled and sliced into rounds) carrots
- 2 (chopped) celery stalks
- 1 large (diced) onion
- 3 cloves (minced) garlic
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons (adjust to taste) salt
- 8 ounces egg noodles
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Place the whole pheasant in a large stockpot and pour in 10 cups of water to fully cover the bird.
Add the carrots, celery, onion, garlic, thyme sprigs, bay leaves, black peppercorns, and 1 teaspoon of salt to the pot.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer for 1.5 hours, skimming any foam and excess fat from the surface as needed.
Remove the pheasant from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
Shred the cooled pheasant meat into bite-sized pieces, discarding the skin and bones, and set the meat aside.
Return the strained broth to the stove and bring it to a gentle simmer. Taste the broth and adjust seasoning with additional salt, if needed.
Add the egg noodles to the simmering broth and cook according to package directions (typically 6-8 minutes).
Once the noodles are tender, add the shredded pheasant meat back into the pot and stir to combine.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 7618 mg | 331% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 26.0 g | ||
| Protein | 384.9 g | 770% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 695 mg | 53% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5304 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
