1 chicken (preferably 4 lb. hen)
4 qts. cold water
1 onion, chopped
1/2 c. chopped celery and leaves
10 ears corn
2 cooked eggs
Salt and pepper

Cook chicken slowly until tender, adding salt 30 minutes before it is done. Remove chicken and strain broth through a fine sieve. Take meat from bones and chop fine, add to broth. Cut corn from cob and add to soup. Add chopped celery and seasoning.

10 minutes before serving, add 2 chopped cooked eggs and Rivels made from: 1 cup flour, 1 egg and 1/4 cup milk. Rub this mixture together with 2 forks until well blended and drop into boiling soup. Cover and boil slowly 7 minutes. Serves 6.