2 c. diced potatoes
4 c. corn (fresh or frozen)
1 sm. onion
1 celery stalk
Flour
6 chicken bouillon cubes
Salt and pepper
3 hard boiled eggs
1 (2 lb.) fryer chicken breast
Baking powder

Place thawed chicken, celery and onion in full pot of water. Boil for one hour. Take out chicken, celery and onion. Let cool. Shred into small pieces and put back in same water. Remove one to two cups of broth (water) for use later. Add chicken bouillon, potatoes, corn, salt and pepper to taste, sliced hard boiled eggs and finely chopped celery (1/2 cup). Bring to boil until potatoes are soft. Make rivvels and add to soup.

RIVVELS:

Mix:

2 c. flour
1 tsp. salt
1 tbsp. baking powder
Enough broth to make a sticky dough

Drop pinches of dough into rapidly boiling soup. Continue boiling 15 minutes after last rivvel is added. Simmer 15 minutes and serve.