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