Pheasant Soup

A simple and easy soup that you will keep making every chance you get!
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Course Main Course
Cuisine American
Servings 3 Servings

Ingredients
  

  • 12-15 Pheasant Legs (Whole Pheasant) Or 2-3 Pheasant Breasts
  • 1 Medium Onion Chopped
  • 1 Cup Mushrooms Chopped
  • 1-2 Cups Carrots Chopped
  • 1-2 Cups Celery Chopped
  • 2-3 Tbsp Fresh Parsley Chopped
  • 1 Potato Peeled and sliced
  • 1/2 Box Spaghetti Noodles Or egg noodles
  • 3-4 Cubes Chicken Boullion
  • 1 Can Chicken broth
  • Water

Instructions
 

  • Boil legs for about an hour or so until meat peals from bones.
  • Pick meat from bones and set aside.
  • Discard water/bones/etc… 
  •  If using breast, cook in a frying pan with some water with lidon for 10 to 15 minutes or so until cooked through.
  • Then cut up into small chunks.
  • Place everything except noodles into a crock pot.
  • Add water until covers everything.
  • Add more to makeit as watery as you like.
  • Cook 6 to 8 hours on low in crock pot -1/2 hour before done, add noodles and serve.

Notes

By: Paul Stengel
Topics Entrees, Pheasant Breast

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Whole Pheasant

$19.79

Boneless Pheasant Breast

$32.99

Split Airline Breasts – Pheasant

$25.00

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