1 stewing chicken, disjointed or leftover
2 pieces celery, chopped
1 potato, cubed
1 onion, chopped
2 cans whole kernel corn
1 can creamed corn
2 to 3 hard boiled eggs
2 tsp. parsley, minced
Salt and pepper

RIVELS:

2 eggs
1 pinch salt
1 c. flour more or less

Combine chicken, celery and onion in a pot. Cover with water and bring to a boil. Reduce heat and cook gently until chicken is tender. Remove chicken from pot and remove meat from bone. Return meat to broth along with potatoes and cook until potatoes are done (about 10 minutes). In the meantime make rivels: Beat together eggs and salt. Add flour, a little at a time until no more can be absorbed. Knead by hand while adding the flour until the mixture is no longer sticky. Bring broth to a boil and pinch off small pieces of rivels and drop into boiling broth. Cook until rivels are done (about 10 minutes). Add corn, hard boiled eggs, parsley and salt and pepper to taste.