Soup is hard to beat when the weather starts to get cold. And that’s what happens as summer turns into fall, and the days keep getting shorter and the nights longer.
One of my favorite soups to make this time of the year is pheasant noodle soup. It’s especially tasty with carrots fresh from the garden and homemade egg noodles — the German type from South Dakota — courtesy of a co-worker and friend Paulette Tobin. (I trade homemade sauerkraut for the noodles.)
Another ingredient that I really sets the soup apart from traditional noodle soups is ground savory, which we’ve really come to enjoy.
I had a hankering from the soup the other day and just happened to have some of the noodles in the cupboard,a big bag carrots and a half-dozen cooked pheasant legs — along with some broth in the refrigerator.
Pheasant Noodle Soup
6 pheasant legs (minus thighs), cleaned well and skinned
8 to 12 cups water (depending on how thick you want soup)
3 teaspoons salt
3 celery ribs, diced
3 carrots, peeled and chopped
2 teaspoons ground savory
1 8-ounce package egg noodles
1 cup frozen peas
Put pheasant legs in large kettle and cover with water.
Add salt and cover. Cook until pheasant is done.
Remove pheasant, debone and put meat back in kettle.
Add remaining ingredients except noodles. Cook until vegetables are tender.
Add noodles. Cover and cook till noodles are soft.
Note: This is also good with chicken instead of pheasant.
Yield: Serves 6.