5 lb. chicken thighs (or use a whole chicken instead)
2 large onions
garlic and onion powder, to taste
salt and pepper, to taste
1/4 tsp. savory (optional)
5 lb. potatoes, peeled and diced
5 or 6 (15 oz. ea.) cans whole kernel corn (do not drain)
1 dozen eggs, divided
all-purpose flour

Hard boil 6 eggs. Peel, slice and set aside.

In a large soup pot put in chicken, onions and seasonings. Cover chicken well. Boil for about an hour or until chicken is falling off the bone. Remove chicken and debone.

Note: Boneless chicken has less flavor but you can use it.

Turn burner to high. Add potatoes, corn (with juice) and sliced hard boiled eggs. When you have a hard rolling boil time to add the rivels.

HOW TO MAKE RIVELS:

Understand this is my way. Your mom and mine probably did it different. Mine was a great cook.

In a large mixing bowl crack 6 eggs. Add flour, gradually stirring with a fork until you have a (thick) batter. Now take a clean fork and dip it into your boiling pot then stick it in your batter. Take a small blob of batter and dip it into your boiling pot - it will slide right off (keep in mind that blob will swell 3 or 4 times bigger). Continue this process until your batter is gone.

Now you can lower the heat and simmer till the potatoes and rivels are done.

Enjoy!

Submitted by: Ed Wolf