Stuff you’ll need and need to do:

• 1 pheasant (or chicken)
• 1 can cream of celery soup
• Lawry’s seasoned salt
• Minced onion
• Minced garlic
• 3 or 4 celery stalks (chopped)
• 3 or 4 large carrots (chopped)
• 3 or 4 cans of chicken stock
• 2 or 3 cups of egg noodles
• Italian seasoning (oregano, thyme, basil, rosemary, sage, marjoram)
• Salt and black pepper

Cover the pheasant with a can of cream of celery soup and cook in a slow cooker until done (4 hours or so). Remove the pheasant and remove all meat from the bones. Add the meat, seasoning (to taste), chicken stock, and veggies back to the slow cooker. Allow the soup to cook until veggies are cooked to the desired tenderness. Cook the egg noodles separately and add to the soup towards the end of cooking.