1 cooked chicken and broth
1 c. celery
1/2 c. onion
4 cans corn (plain or creamed or mixture)

RIVELS
1 c. flour
1 egg

Combine first 4 ingredients; add water if necessary for broth, cook until corn is done. For rivels mix flour and egg until moist. Drop off pieces into boiling broth, cook 10 to 15 minutes.