4-5 lb. chicken pieces, skinned
3 qt. water
2 stalks finely diced celery
1 tsp. salt
Dash pepper
3 (12 oz.) boxes frozen corn
4 hard boiled eggs
1 tbsp. parsley
1 tbsp. poultry seasoning
1 lg. onion, diced

Cook chicken until soft enough to take off bones. Cut into little pieces. Cool broth and take off most of the fat. Put cut chicken in broth and add water to make 3 quarts. Add corn, celery, onions and seasonings. Cook 15 minutes. Then add chopped hard eggs and Rivels (Little Dough Balls)

RIVELS:

1 c. four
1 egg
1 tbsp. butter

Mix rivel ingredients together and cook in chicken soup until they form noodles like balls. (Optional: Sprinkle with Romano or Parmesan cheese.)