1 chicken (about 4 lbs.)
4 qts. cold water
1 onion, chopped
1/2 c. chopped celery with leaves
2 1/2 c. fresh or frozen corn
2 cooked eggs (optional)
Salt and pepper

Cook chicken slowly until tender, adding salt 30 minutes before done. Remove chicken and strain broth through fine sieve. Remove meat from bones cutting in bite-size pieces. Set aside.

Add corn to broth and bring to boil. Add chopped celery and seasonings and cook 5 minutes. Five minutes before serving, add chicken, diced eggs and rivils made from: 1 egg 1/4 c. milk

Rub this mixture together with 2 forks until the size of peas and drop into boiling soup. Cover and cook gently 5 minutes. Serves 10.