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    Peak to Plate » All Wild Game » Upland Birds

    Classic Pheasant Noodle Soup

    Published: Feb 4, 2023 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    Pheasant noodle soup is a classic recipe for cooking your game bird harvest. It's comforting, delicious, and will warm you up on cold winter days! Start with some homemade pheasant stock and a few other simple ingredients to make this classic soup!

    dipping spoon into bowl of pheasant noodle soup.
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Step by Step Instructions:
    • Putting it All Together:
    • Recipe FAQ's:
    • Other Recipes to Try:
    • Recipe:
    • Classic Pheasant Noodle Soup

    Why This Recipe Works:

    Chicken noodle soup is a classic dish that will always be good. But, if you're looking for a "no frills" recipe for your game birds, this wild twist on a classic is the perfect recipe. With rich homemade stock, chewy egg noodles, and flavorful veggies, you really can't go wrong. It's comforting, and delicious and is a meal that everyone will enjoy!

    Ingredient Notes:

    pheasant noodle soup ingredients with labels.
    • Pheasant Stock: This recipe calls for homemade pheasant stock. You can use this stock recipe or your favorite stock recipe.
    • Shredded Pheasant: This recipe does not include instructions for cooking pheasant. The intention is to make homemade stock and use the meat from making stock. You can also use other game bird meat or chicken.
    • Egg Noodles: This recipe calls for frozen egg noodles. You can use dried egg noodles or homemade noodles instead.
    • Lemon Juice: Lemon juice is the "secret ingredient" for this soup recipe. A splash of lemon juice at the end of cooking brightens up the soup and brings together all of the delicious flavors.

    Step by Step Instructions:

    How To Make Pheasant Noodle Soup:

    Once you have homemade stock, making pheasant noodle soup is a pretty simple process. A few simple ingredients and a little extra time and love are all you need to make this soup a success!

    jar of pheasant stock with feathers and vegetables.
    Start by making a batch of pheasant (or other game bird) stock. Need a recipe? Check out this recipe for pheasant stock.
    bowl of shredded pheasant with soup ingredients.
    Cook and shred pheasant meat. Follow the pheasant stock recipe for perfectly cooked pheasant leg meat.
    celery carrots and onions chopped for soup.
    Cut vegetables. Cutting carrots and celery at an angle makes them look a little fancier if you're so inclined.
    butter melting in stock pot.
    Add butter to stockpot and melt on low heat.
    cooking celery carrots and onions in stock pot.
    Add vegetables to stockpot and stir to coat with butter.
    celery carrots and onions sweating in stock pot.
    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."
    pheasant soup simmering in stock pot.
    Add stock to vegetables and bring to a simmer.
    cooked egg noodles on pasta spoon.
    While soup is simmering, cook egg noodles in a separate pot.
    stock pot with pheasant noodle soup.
    Add egg noodles and shredded pheasant to the pot and stir to combine. Simmer for 2-3 minutes, until meat and noodles are heated through.
    pheasant noodle soup in stock pot with parsley.
    Add parsley and lemon juice. Taste and add salt and pepper if needed.

    Pro Tip: Seasoning your soup just before serving helps ensure you don't over-season the soup. The amount of salt and pepper needed will depend largely on the seasoning of your stock. Always taste the soup before adding more!

    Putting it All Together:

    This soup is a filling meal on its own but what is soup without a side of bread to dip with? A loaf of crusty sourdough bread or a batch of buttermilk biscuits are great complements to this soup. If you're looking for something on the lighter side, a green salad with honey mustard dressing is a great choice as well. However you choose to serve it, you'll love this classic soup!

    dipping spoon into bowl of pheasant noodle soup.
    close-up of pheasant noodle soup.

    Recipe FAQ's:

    What if I don't have pheasant? Can I still make this recipe?

    Yes! You can use other game birds like grouse, chukar, etc. for this recipe. Of course, you can also use chicken!

    Can you cook noodles in broth?

    You can cook noodles in broth, but they often take longer to cook and may soak up all the broth in your soup! To avoid this, cook noodles separately and let them simmer for a few minutes in your soup to absorb flavor.

    What noodles should I use for pheasant noodle soup?

    Frozen egg noodles work great for soup because they taste homemade without all the work! Of course, homemade noodles are a great substitute as well.

    Other Recipes to Try:

    • open jar of pheasant stock with feathers.
      Easy Crockpot Pheasant Stock
    • pheasant tom kha gai in wood bowl with fresh toppings.
      Pheasant Tom Kha Gai Soup
    • hand holding jar of wild game stock.
      Rich Wild Game Stock
    • spoon scooping out french onion soup.
      French Onion Soup with Wild Game Stock

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    dipping spoon into bowl of pheasant noodle soup.

    Classic Pheasant Noodle Soup

    Annie Weisz
    This classic soup uses homemade pheasant stock and chewy egg noodles for a deliciously comforting meal that's perfect on cold winter days!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 10 mins
    Course Main Course, Soup
    Cuisine American
    Servings 8
    Calories 429 kcal
    Prevent your screen from going dark

    Equipment

    • stock pot
    • large pot

    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.

    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

    Calories: 429kcalCarbohydrates: 51gProtein: 28gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 101mgSodium: 479mgPotassium: 764mgFiber: 4gSugar: 5gVitamin A: 8173IUVitamin C: 12mgCalcium: 74mgIron: 3mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

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      Sous Vide Pheasant with Cranberry Sauce
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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