Quick Creamy Pheasant or (Turkey/Chicken) Soup

This is a simple but satisfying recipe for a tasty cream soup that stays well in a crock pot or being reheated. Other than after holidays, you will probably use chicken but this soup is also a good use of left over turkey. Admittedly, I have more sophisticated recipes for soup that takes hours to make, however, this simple recipe doesn’t long to complete and sometimes that’s what you need after a hard day or exhausting holiday.

Note: while most my soup recipes use fresh ingredients, multiple herbs, and processes overnight in a slow cooker, this recipe uses cooked protein and frozen carrots (thawed), so just takes a few minutes to prepare.

If you really want to treat yourself, use pheasant for the proteins. While hard to find for most chefs, if you know folks in the Dakotas, certain arrangements can be made.


  • 24 oz Pheasant – chopped, can use chicken or turkey
  • 16 oz. carrots -uses sliced frozen – thawed
  • 8oz. green onion – chopped
  • 40 oz. chicken broth – divided
  • 16 oz. heavy cream – can use whole milk
  • 8 oz. flat egg noodles – can also use fusilli or rotini
  • 2 oz. butter
  • 2 TBL flour
  • 1 tsp dried parsley – double is using fresh (with stems)
  • Kosher salt and pepper to taste


  1. Mise en Place – measure and prepare ingredients prior to starting.
  2. Saute onions and carrots in butter until soft, but not brown. This will only take a few minutes at medium heat.
  3. Add flour and mix well. We are making roux, but this is with the vegetables already added so you want to make sure you stir well and that the flour mixes with the butter. You only need to cook the roux 1-2 minutes until you sense a slight nutty aroma but before the roux turns dark.
  4. Gradually add 2 cups broth and milk while stirring. The trick to making roux is to add small amounts of liquid at each stage and work out the lumps before adding more liquid. If you don’t work out the lumps your soup will turn out with weird flour floaties.
  5. Stir in remaining 3 cups broth, and the rest of the remaining ingredients, including the noodles.
  6. Add several pinches of salt and some pepper. Bring soup to a simmer and taste. If more salt or pepper is needed, add it in stages always waiting a few minutes to fully absorb before adding more.
  7. Simmer 10-12 minutes until noodles are tender, stirring occasionally.

Note: If I know I will have a lot of soup left over, I cook the noodles separate and add to the soup bowl. That way the noodles that are left over don’t get soggy from sitting in the soup in the frig. When I reheat the soup later, I add noodles to the pot while my bowl of left over soup warms. If I am keeping the soup warm in a crockpot, I still keep the noodles separate and add them to the bowl at serving.