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Cream Chicken Soup

Submitted by nutmeg03

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 6g (0.2 oz)

Amount per Serving

Calories 156 6% of calories from fat

% Daily Value *

Total Fat 1g 2%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 2mg 1%

Sodium 87mg 4%

Total Carbohydrate 10g 10%

Dietary Fiber 1g 4%

Sugars g

Protein 10g

Vitamin A 0% • Vitamin C 0%

Calcium 1% • Iron 9%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

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