Pheasant noodle soup is a classic recipe for cooking your game bird harvest. It's comforting, and 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!
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 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!
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 Dutch oven 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 homemade honey mustard dressing is a great choice as well. However you choose to serve it, you'll love this classic soup!
Recipe FAQ's:
Yes! You can use other game birds like grouse, chukar, etc. for this recipe. Of course, you can also use chicken!
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.
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.
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Thank you!
Annie
Recipe:
📖 Recipe
Classic Pheasant Noodle Soup
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.
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