2 or 3 lb. chicken
2 or 3 c. water
1 1/2 tsp. salt
1 (15 1/2 oz.) corn
Parsley to taste
2 hard boiled eggs

RIVELS:

1/2 c. flour
1 egg

Boil chicken in water (add salt) until tender. Bone chicken. Add corn to chicken broth. Return chicken to soup. Add parsley and cut up hard boiled eggs. Just before serving, add Rivels.

To make Rivels, put flour in small bowl. Break egg in flour; take a fork and pull the egg and flour together. Drop this in soup and cook a few minutes.