Cream Chicken Soup

Course : Chicken
Serves: 1
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1 pint chicken broth
1 pint milk -- whole
1/2 pint cream -- heavy
2 tablespoons rice -- cook separately
1 large egg yolk -- beaten lightly
2 Cup flour -- add to make rivels

Preparation / 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.


Nutritional Information:

1103 Calories (kcal); 84g Total Fat; (68% calories from fat); 36g Protein; 52g Carbohydrate; 488mg Cholesterol; 1862mg Sodium

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