This delicious homemade pheasant soup will warm your soul. This old-fashioned pheasant noodle soup partners well with homemade dinner rolls, and is one of the most comforting comfort foods you'll ever eat.
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2TablespoonsFresh thyme(or 2 teaspoons of dried thyme per 1x)
1½teaspoonsPaprika
1teaspoonPepper
1TablespoonFresh oregano(or 1 teaspoon of dried oregano per 1x)
1TablespoonMinced onion(or 1 teaspoon of onion powder per 1x)
4clovesMinced garlic(or ½ teaspoon of garlic powder per 1x)
Dinner Rolls Ingredients
3½cupsFlour
1¼cupsWarm water
¼cupSugar
2TablespoonsButter
2teaspoonsYeast
1teaspoonSalt
Instructions
Night Before Timesaver Prep
Thaw pheasant in the refrigerator for 24 - 48 hours, or on the counter overnight.
Dilute 2 or 3 chicken bullion cubes in a glass measuring cup about ¼ cup of water in the microwave, on high for about 1 minute 30 seconds. Measuring cup will be HOT. Add diluted bullion to the instant pot, then add remaining 3¾ cups of water (using hot tap water to avoid breaking the glass measuring cup).
3 cubes Chicken bullion diluted in 4 cups of water
Slice carrots and celery and add to the Instant Pot. (If prepping the night before, place the silicone lid on the Intant Pot inner pot, and place in the fridge for tomorrow morning.)
2 cups Sliced carrots, 2 cups Sliced celery
Mix ingredients and arrange the dinner rolls, and put them in the refrigerator until mealtime (up to 24 hours). You can divide the dough into 36 balls and place 3 balls in each greased muffin tin, or divide the dough into 20 balls and arrange them on a greased 9 x 13 baking pan.
3½ cups Flour, 1¼ cups Warm water, ¼ cup Sugar, 2 Tablespoons Butter, 2 teaspoons Yeast, 1 teaspoon Salt
Morning Prep
Remove giblets from the pheasants (if they are included), and place in the Instant Pot.
3 Whole Pheasants (brined)
Attach pressure lid with gasket to the Instant Pot, and set on high for 28 minutes. Naturally release the pressure (don't open the valve) when it is done cooking. (Use the "Keep Warm" setting if prepping in the morning.)
Evening Prep
Remove the rolls from the refrigerator, and allow them to warm to room temperature on top of the stove. Preheat the oven to 350°F (the heat from the oven will help warm the rolls to room temp). Bake the rolls for about 10 minutes, until the tops start to turn gold.
Once the pressure has released, open the instant pot and remove the pheasants using 2 large slotted spoons or spatulas. Remove the meat from the bones and shred. The pheasant meat should fall off the bones, and this step should be relatively easy.
While deboning and shredding the meat, set the Instant Pot to the "Sautee" function, and add the egg noodles to the broth. Stir the noodles occasionally while adding back the shredded pheasant meat. Cook the egg noodles until they are soft (about 10 minutes). To minimize broth evaporation, use the slow cooker lid for the instant pot while cooking the egg noodles. Once the noodles are cooked, turn off the Instant Pot and allow the pheasant soup to cool. The rolls should soon be done, and cooling as well.
2 cups Egg noodles
Enjoy!
Nutrition
Nutrition Facts
Pheasant Soup
Serving Size
2 cups + 2 rolls
Amount per Serving
Calories
357
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
18
mg
6
%
Sodium
848
mg
37
%
Potassium
337
mg
10
%
Carbohydrates
69
g
23
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
9
g
18
%
Vitamin A
6665
IU
133
%
Vitamin B1
1
mg
67
%
Vitamin B2
0.4
mg
24
%
Vitamin B3
5
mg
25
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.2
mg
10
%
Vitamin B12
0.04
µg
1
%
Vitamin C
7
mg
8
%
Vitamin D
0.03
µg
0
%
Vitamin E
1
mg
7
%
Vitamin K
19
µg
18
%
Calcium
65
mg
7
%
Iron
4
mg
22
%
Magnesium
35
mg
9
%
Phosphorus
129
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Noodle, Pheasant, Soup
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