1 (3 lb.) chicken
1 1/2 qt. cold water
2 med. onions, minced
1 c. chopped celery
1 1/2 tbsp. salt
1/4 tsp. pepper
3/4 tsp. nutmeg
5 ears fresh corn
2 eggs
1/2 c. milk
1 c. all-purpose flour
2 hard cooked eggs
Snipped parsley

In Dutch oven, place chicken, cut into eighths, water, onions, celery, salt, pepper and nutmeg. Cover and simmer 2-2 1/2 hours or until chickens are fork tender, add water if needed. Remove chickens from broth, refrigerate separately until fat solidifies on broth.

With knife, cut corn lengthwise off cobs. Remove fat from chicken broth. If necessary add water to broth to make 8 cups. Add corn, cover and simmer until corn is tender.

Meanwhile remove chicken meat from bones, cut into 1 1/2 inch chunks. Make this batter for rivets (tiny dumplings).

In small bowl, beat 2 eggs until light in color. Add flour, 1/4 cup at a time, working with a fork. Add chicken to broth mixture. Drop in rivets. Simmer for approximately 10 minutes. Pour soup into bowls and top with chopped eggs and parsley if desired.