Recipe: Pheasant Noodle Soup

soupThis is a really easy and tasty way to make use of a whole bird. It’s perfect for those cold winter nights, or a family sick with the flu. Feel free to add any extra veggies you may want. You can also use rice, dumplings, or chicken broth if you’re in a hurry. I like to serve it with a crusty bread, and a good white wine doesn’t hurt either.


1 whole cleaned pheasant

4 carrots

4 ribs celery

2 medium white onions

2 bay leaves

1 1/2 tsp rosemary

1 1/2 tsp thyme



*soup starter

1 pound egg dumpling noodles


Preparation :

1. In a large stock pot, add the pheasant and enough water to completely cover the bird.  Add the rosemary, thyme and bay leaves. Simmer until the meat is starting to fall off the bones, about 2 to 3 hours. While the bird is simmering, chop the carrots, onions, and celery. I like a chunky soup, but cut your veggies however you want. Make sure to skim the fat periodically.

2. Remove the pheasant and pull the meat when cooled down enough to handle. Taste the stock and add the soup starter if you want a stronger stock.

3. Return the meat, and add the chopped celery, onions and carrots. Simmer until veggies are tender, about an hour. Add salt and pepper to taste. Prepare the noodles. If you’ve made enough stock, you can cook them in the same pot as the soup.  When the noodles are finished, it’s time to eat.

*I have found that pheasant doesn’t make as hearty a stock as chicken, so I use a soup starter if the bird is really lean. Bouillon cubes will work as well, but I use the starter because it contains chicken fat.


2 thoughts on “Recipe: Pheasant Noodle Soup

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