Directions:
- Put pheasant in large kettle and cover with water.
- Add salt and cover, cook until phesant is done.
- Remove phesant, skin, debone and put pheasant back in 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 till noodles are soft.
- This is also good with chicken instead of pheasant.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.01 Kcal (2131 kJ) | ||
| Calories from fat | 202.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.54g | 35% | |
|---|---|---|---|
| Cholesterol | 179.6mg | 60% | |
| Sodium | 1316.66mg | 55% | |
| Potassium | 1068.9mg | 23% | |
| Total Carbs | 11.39g | 4% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 60.82g | 122% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.4mg | 19% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.92 Kcal (506 kJ) | ||
| Calories from fat | 48.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 35% | |
|---|---|---|---|
| Cholesterol | 42.66mg | 60% | |
| Sodium | 312.78mg | 55% | |
| Potassium | 253.93mg | 23% | |
| Total Carbs | 2.71g | 4% | |
| Sugars | 1.07g | 18% | |
| Dietary Fiber | 0.67g | 11% | |
| Protein | 14.45g | 122% | |
| Vitamin C | 4.3mg | 30% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 19% | |
| Calcium | 14.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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