2 cans Campbell's chicken noodle soup
1 can corn
1/4 c. parsley

Heat soup (with about 1/2 cup water) and corn. Simmer a few minutes. Add parsley and rivels. Cook for 5 minutes.

RIVELS:

1 egg
1 c. flour
1 tsp. salt

Combine all ingredients to make a stiff dough. Drop small bits of dough into broth; cook for 5 minutes.