Pheasant Noodle Soup
SIDE DISH
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 and 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. Cover and cook until pheasant is done. Remove pheasant, skin and debone. Put pheasant back in the 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 until noodles are soft.
