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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
MacFarlane Pheasant Legs
(Whole Pheasant)
Or 2-3
MacFarlane 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