How To make Cream Chicken Soup

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