1 chicken (3 1/2 to 4 lb.) cut up
3 to 4 qt. cold water
1 onion, chopped
1/2 c. chopped celery and leaves
10 ears corn (if proper time of year, if not use frozen)
Salt and pepper to taste

Cook chicken slowly until tender; add salt 30 minutes before done. Remove chicken and strain broth. Remove meat from bone and chop fine. Add to broth. Cut the corn from the cob and add to soup. Add chopped celery and seasoning. Ten minutes before serving add rivels made according to the following:

Rivels: With two forks, mix 1 cup flour and 1 egg together until fine crumbs. Drop into boiling soup. Cover and cook slowly for 10 to 12 minutes. Makes 6 to 8 servings.