Total Calories: 11
Cover pheasants with water. Add onion, celery, carrots, Ac’cent®, and pepper. Bring to a boil, reduce heat, cover, and simmer for 45 minutes. Remove pheasants, cut off breasts, and save for another meal. Return pheasants to stock and simmer for 45 minutes or until meat falls from the bones. Remove pheasants and strain stock. Cut meat into small pieces and return to stock. Add egg drops before serving.
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