Title: Cream Chicken Soup
Categories: Soup Poultry
Yield: 1 Servings

1	pt	Chicken broth
1	pt	Milk; whole
1/2	pt	Cream; heavy
2	tb	Rice; cook separately
1		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.

Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH

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