For years, my Grandma Grace would send meals with my Grandpa to take up to the farm during hunting season. One of my absolute favorites to this day, is her Homemade Chicken Noodle Soup. It's the perfect warm and hearty meal after coming in from a cold day in the woods or on the lake. Since learning how to make it years ago, I've made it using chicken, wild turkey, and pheasant! Wild turkey and pheasant can be tough texture-wise depending on how you prepare it, so I typically like to use them in soups. With chicken and pheasant, I sometimes put the entire bird (meat and bones) into the pot because there are a lot of benefits to using the bones when preparing the broth, however, if I use wild turkey, I just use one breast since they're so big. Regardless, the results are fantastic. 


  • 2 Pheasants or 1 Wild Turkey Breast(whole or butchered, frozen or unfrozen)

  • 5 Celery Stalks

  • 4 Carrot Sticks

  • 1 Small Yellow Onion

  • 4 Bay Leaves

  • 1 1/2 tsp Black Peppercorns

  • 2 Packages of Reames Egg Noodles

  • 1 1/2 Tbsp of Sea Salt


1. Place the pheasant or wild turkey breast in a 6 quart stock pot and submerge the turkey breast or in water, and add 4 bay leaves, 1 ½ tsp of black peppercorns, 1 ½  Tbsp of sea salt. Place on the stove on high heat until boiling, then turn heat down to a medium heat.  

2. Dice 5 celery stalks, 4 carrot sticks, 1 small yellow onion. I like my soup chunky so I usually keep the pieces fairly big. Add the ingredients into the stock pot and turn on to medium low heat and let simmer until pheasant/turkey is cooked through. To hurry the process, you can cut the pheasant/turkey into smaller chunks. 

3. When pheasant/turkey is cooked through, remove the turkey breast from the broth and shred it. Place back into the soup mixture. Let it simmer for 30 minutes. 

4. Turn to medium heat and add 2 packages of Reames Egg Noodles and let cook for 20 min or until noodles are cooked through.


*Original Post on Sportswomen United

Allison RauscherComment