Pheasant Noodle Soup

• pheasants↗4

  cleaned well, and skinned

• water↗
• salt↗3 teaspoons
• celery ribs↗3

  with leaves

• onion↗1

  chopped

• carrots↗3

  cleaned and chopped

• lb mushroom↗1

  fresh, sliced

• low sodium chicken broth↗2

  (32 ounce) cartons

• egg noodles↗1

  (8 ounce) package

Step-by-step instructions

1. 1

   Put pheasant in large kettle and cover with water.

2. 2

   Add salt and cover, cook until phesant is done.

3. 3

   Remove phesant, skin, debone and put pheasant back in kettle.

4. 4

   Drain liquid from kettle and discard.

5. 5

   Add 1 carton of broth to the kettle.

6. 6

   Add remaining ingredients EXCEPT noodles.

7. 7

   Cook until vegetables are tender.

8. 8

   Add noodles.

9. 9

   Add more broth to cover noodles and cook till noodles are soft.

10. 10

    This is also good with chicken instead of pheasant.