Cream Chicken Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
chicken broth
|
*
|
| 1 | pint |
milk, whole
|
* |
| ½ | pint |
cream
heavy |
*
|
| 2 | tablespoons |
rice
cook separately |
|
| 1 | each |
egg yolks
beaten lightly |
*
|
| 1 | x |
all-purpose flour
add to make rivels |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
|
*
|
| 473 | ml |
milk, whole
|
* |
| 237 | ml |
cream
heavy |
*
|
| 3E+1 | ml |
rice
cook separately |
|
| 1 | each |
egg yolks
beaten lightly |
*
|
| 1 | x |
all-purpose 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.
