1 stewing chicken
8 ears corn (equivalent frozen corn)
2 hard-boiled eggs
Salt
1 onion
Rivels (see below)
Pepper
Chopped parsley

Cut up chicken and put in pot with 3 quarts of water, add 1 onion, 1 tablespoon salt and 1/4 teaspoon pepper and stew until tender. Remove the chicken, cut meat into 1-inch pieces, return to broth with corn cut from ears (or frozen corn).

Make rivels by combining 1 1/2 cup flour, a little salt and 1 beaten egg. Mix together with fingers to form crumbs. Add these to broth and boil for 15 minutes more. Drop in the chopped hard-boiled eggs and parsley.