1 stewing chicken (I use pieces)
2 hard-boiled eggs
Rivels
Pepper
2 chicken bouillon cubes
8 ears corn
Salt
1 onion (opt.)
Chopped parsley

Cut up chicken and put in pot with 3 gallons of water and 2 chicken bouillon cubes. Add onion, salt and pepper and stew until tender. Remove chicken, cut meat into 1 inch pieces, return to broth with corn (cut from ears). Make Rivels by combining 1 to 1 1/2 cups flour, a little salt and 1 beaten egg. Mix together with fingers to form crumbs. Add these to boiling broth and boil for 15 minutes. Drop in the chopped hard-boiled eggs and add parsley.