Cream chicken soup

1 servings

Ingredients

Quantity Ingredient
1 pint Chicken broth
1 pint Milk; whole
½ pint Cream; heavy
2 tablespoons Rice; cook separately
1 each Egg yolk; beaten lightly
Flour; add to make rivels

Directions

When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH

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