3-4 lb. stewing chicken
2 tbsp. salt
1/4 tsp. pepper
1 1/2 c. celery, chopped
1 med. onion, chopped
2 tbsp. minced parsley
1 qt. corn (fresh, frozen or canned)
rivels

1. In large kettle cover chicken with water. Add salt and pepper. Cook until soft. Remove bones and skin from chicken and cut meat into small pieces.

2. Heat broth to boiling point and add remaining ingredients. Cook about 15 minutes. Add meat. Heat thoroughly. Garnish with hard boiled egg or parsley.