Written by Jeff Davis Visit :
Visit authors websiteIngredients
Vegetable Broth
12-16 cup(s) Water
4 whole Carrots
4 whole Celery Stalk
2 Zucchini
1 Large Sweet Onion
2 Bay leaves
1 bunch Thyme Springs
Any other vegetables about to go bad in your fridge
Pheasant Noodle Soup
4 Carrots, chopped
4 Celery Stalk, chopped
4 garlic, chopped
1 Large Sweet Onion, chopped
6 Skinless Pheasant Breast
2 tsp Thyme
1 1/2 tsp Oregano
2 Bay leaves
Parsley
Butter, unsalted
Salt
Pepper
16 oz Bag of Wide Egg Noodles
12-16 cup(s) Vegetable Broth
Instructions
Step #1 - Fill a large kettle with 12-16 cups of water. Cut all the vegetables in halves or thirds and add to pot. Add bays leaves and thyme springs. Bring pot to boil, then reduce to a simmer. Cook for 4 hours at a simmer with the lid on. Allow to cool, then strain the broth into another large pot. Bottle in mason jars or use immediately.
Step #2 - Chop the Carrots, Celery and Onion. Remember to cut into sizes you'd like to eat and that will fit on a spoon.
Step #3 - In a large stock pot, melt 1 tablespoon of butter over medium heat. Remove any skin from the pheasant breast and season both sides generally with salt and pepper
Step #4 - Brown each side of the pheasant for 3 to 4 minutes, then remove to plate.
Step #5 - Add chopped up onions, carrots and celery. Sprinkle with salt and allow to cook for 5 to 7 minutes. Add garlic and cook for another minutes.
Step #6 - Add Oregano and Thyme, then add 12-16 cups of Vegetable broth. Be sure to scrap up any brown bits on the bottom of the pan.
Step #7 - Bring to a boil, the add bag of egg noodles and some more salt. Cook for 8 minutes. When noodles are done cooking, turn off heat.
Step #8 - Shred the pheasant breast with a pair of forks and add to the stock pot.
Step #9 - Chop some parsley and add to pot.
Step #10 - Serve with some crackers or crusty white bread.
