Pheasant Soup with Homemade Noodles
We love “chicken noodle soup”, who doesn’t? It is good for the soul and the body. This is a simple recipe and you don’t have to make your own noodles but it is easy to do and in my husbands opinion makes my soup!
Pheasant Soup with Homemade Noodles
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, diced
4 cups of stock
2 cups of shredded pheasant meat
1 bay leaf
2 cloves of garlic, minced
2 tablespoons chopped parsley
1 1/2 cup of egg noodles, homemade recipe below
Heat a sauce pan over medium heat and then add the carrot, celery and onion. Sauté for a couple of minutes to give the vegetables a little color. De-glaze the pan with the stock then add the remaining ingredients, except the noodles. Reduce the heat to a simmer and cook for 20 minutes until the vegetables are cooked through. Bring the pot to a boil and add the noodles, cook until the noodles are done, this will vary depending if you are using fresh of dried. Fresh noodles take very little time and you want to make sure you don’t over cook. Remove the bay leaf before serving or make it a game…the one who gets the bay leaf in their bowl will receive good luck!
Egg Noodles
2 eggs
2 cups of flour
1/2 cup of water
in a stand mixer or by hand start with the flour and make a well in the center and add the eggs. Start mixing with a dough hook or your hands on the counter top. slowing add a little water at a time until the dough comes together. you may not need all the water or you may need a little more depending on where you live. i live in Colorado where it is super dry and find that I need to add more water to my sough recipes. This is a dry mix and should not get too wet. Let rest for 10 minutes. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
