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Pheasant Noodle Soup


  • 4 pheasants, cleaned well, and skinned
  • water
  • 3 teaspoons salt
  • 3 celery ribs, with leaves
  • 1 onion, chopped
  • 3 carrots, cleaned and chopped
  • 1 lb mushrooms, fresh, sliced
  • 2 (32 ounce) cartons low sodium chicken broth
  • 1 (8 ounce) package egg noodles


Put pheasant in large kettle and cover with water. Add salt and cover, cook until phesant is done. Remove phesant, skin, debone and put pheasant back in kettle. Drain liquid from kettle and discard. Add 1 carton of broth to the kettle. Add remaining ingredients EXCEPT noodles. Cook until vegetables are tender. Add noodles. Add more broth to cover noodles and cook till noodles are soft. This is also good with chicken instead of pheasant.

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