1 lg. chicken
4 qt. cold water
1/2 c. chopped celery
salt
3 pt. corn
2 cooked eggs, chopped
1 can creamed style crushed white sweet corn
rivels

Cook chicken slowly until it is tender, adding salt while cooking. Remove chicken and cut up meat. Strain broth. Add celery and 3 pints of corn. Cook until celery is tender then add 1 can crushed corn and rivels stirring while adding rivels. Boil slowly about 5 minutes, then add meat and chopped eggs.

Rivels: 1 cup flour, 1 egg and a little salt rub this mixture together with hands until pieces are very small.