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–+ servings
Warm Pheasant Noodle soup in a bowl

Classic Pheasant Noodle Soup

Warm up on these snowy days with a classic chicken soup recipe using pheasant meat
5 from 1 vote
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Prep Time 10 hours
Cook Time 30 minutes
Total Time 10 hours 30 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 12-14 oz Breasts and thighs from one rooster
  • White wine
  • Kosher salt and freshly cracked black pepper
  • 4 large garlic cloves smashed

Soup Ingredients

  • 48 oz pheasant stock
  • 12 oz bag of Helmuth Homemade Fine Egg Noodles (or similar)
  • 1 tbsp granulated garlic
  • 1 tbsp onion powder
  • 1 tbsp white sugar
  • Salt to taste
  • Chopped Italian (flat-leaf) parsley for garnish (optional)

Instructions
 

  • Check out this recipe for directions on making pheasant stock or broth.
  • To sous-vide cook your pheasant, heat the sous-vide container to 150 degrees Fahrenheit using the sous-vide cooker. Lightly salt and pepper the thighs. Seal them with a bit of pheasant stock or broth and a couple of cloves of freshly smashed garlic. Sous vide the thigh meat for 10 hours. For the breasts, do the same thing, but sous vide them for just two hours. To do so, add the breasts to the same sous vide container as the thighs when two hours remain on the thighs’ sous vide timer.
  • Once the sous vide pheasant meat is ready, finely chop the meat and add it to a large soup or stock pot along with any liquids from sous vide bags, 48 ounces of pheasant stock or broth, onion powder, granulated garlic, and the egg noodles. Set the heat to low; you don’t want to see much more than a bubble here or there. Cook the soup until the egg noodles are tender. Salt to taste before serving.
  • If you’re not using a sous-vide cooker and are cooking the pheasant meat directly in the soup, follow these steps: Add 48 ounces of stock to a large soup or stock pot. Dice the thigh meat and add it alongside onion powder and granulated garlic. Set the heat to low. Cook until the thigh bits are tender, likely at least an hour. Dice your breast meat and add it in. Once it’s fully cooked after approximately 15-20 minutes, add in your egg noodles and cook them until they’re tender. Salt to taste before serving.
  • Serve each bowl with freshly baked or toasted bread and garnish it with chopped Italian parsley.

Notes

Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments.
Keyword Pheasant, Soup
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