Dinner

Pheasant Noodle Soup is for Dinner.

Pheasant Noodle Soup takes 10 minutes to prepare.

Pheasant Noodle Soup takes 90 minutes to cook.

Pheasant Noodle Soup makes 10 servings.

The ingredients for Pheasant Noodle Soup are:

2 pheasant breasts, bone and skin removed
10 baby carrots
1/2 cup diced celery
1 cup diced onions
4 cloves of garlic, minced
chicken bouillion cubes to taste
1- 24 oz bag reames frozen egg noodles
water
salt and pepper to taste

Here is how you make Pheasant Noodle Soup:

Place pheasant breasts in large stock pot with 8 cups of water. Add whole baby carrots, diced celery, onion, garlic, and bouillion. Boil until pheasant is done, about 1 hour. Once pheasant is done, strain the soup, RESERVING THE LIQUID. Add liquid back to stock pot and add reames noodles. Bring to boil. Cut up pheasant and carrots, discard celery and onion. Cut fresh celery and onion pieces, as many as you like. Add to noodles. Add cut up carrots and pheasant. Season to taste. Let simmer 30 minutes, until noodles are done and veggies tender. Serve hot. Serving Size: Makes 12 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user KWRIG7.

The nutritional information for Pheasant Noodle Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 304.7

• Total Fat: 5.0 g
• Cholesterol: 117.2 mg
• Sodium: 724.9 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 1.8 g
• Protein: 24.3 g

The dietary needs meet for Pheasant Noodle Soup is Low Fat