Cream Chicken Soup
- 1 pint Chicken broth
- 1 pint Milk -- whole
- 1/2 pint Cream -- heavy
- 2 tablespoons Rice -- cook separately
- 1 each Egg yolk -- beaten lightly
- Flour -- add to make rivels
- 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.
This page is made by Pascal Meijer