Hearty Venison Noodle Soup

As the cold weather sets in, there’s nothing more comforting than a steaming bowl of hearty soup.

This venison noodle soup recipe is the perfect combination of rich flavors and wholesome ingredients, guaranteed to warm you up from the inside out.

Tender pieces of venison, savory vegetables, and hearty egg noodles come together in a fragrant broth, creating a meal that’s both satisfying and nutritious.

This recipe is straightforward and easy to follow, making it ideal for a cozy dinner at home.

With a prep time of just 15 minutes and a total cooking time of a little over an hour, you can have a delicious, home-cooked meal ready in no time.

The addition of fresh herbs and the option to include frozen peas add a burst of flavor and color to this already delightful soup.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients:

  • 2 Tbsp. olive oil
  • 1 lb venison, cut into bite-sized pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 8 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 package (12 oz) egg noodles
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Venison:

  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Add venison pieces and cook until browned on all sides. Remove venison from the pot and set aside.

2. Sauté Vegetables:

  • In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

3. Build the Soup Base:

  • Return the browned venison to the pot. Add the beef broth, water, bay leaf, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, allowing the flavors to meld and the venison to become tender.

4. Cook the Noodles:

  • After the soup has simmered, add the egg noodles to the pot. Stir well and continue to simmer for an additional 10-12 minutes, or until the noodles are cooked through.
  • If using frozen peas, add them in the last 5 minutes of cooking to heat through.

5. Final Touches:

  • Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
  • Ladle the soup into bowls and garnish with chopped fresh parsley.
  1. Serve:
  • Serve hot with crusty bread or a side salad for a complete meal.

Gourmet Venison and Wild Mushroom Soup

No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 lb venison, cut into bite-sized pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 8 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 12 oz egg noodles (1 package)
  • 1 cup frozen peas (optional)
  • fresh parsley, chopped (optional)

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Add venison pieces and cook until browned on all sides. Remove venison from the pot and set aside.
  • In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
  • Return the browned venison to the pot. Add the beef broth, water, bay leaf, dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, allowing the flavors to meld and the venison to become tender.
  • After the soup has simmered, add the egg noodles to the pot. Stir well and continue to simmer for an additional 10-12 minutes, or until the noodles are cooked through.
  • If using frozen peas, add them in the last 5 minutes of cooking to heat through.
  • Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
  • Ladle the soup into bowls and garnish with chopped fresh parsley.
  • Serve hot with crusty bread or a side salad for a complete meal.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating