1 (4 lb.) stewing chicken
4 qt. water
1 qt. frozen or fresh corn
3 hard-boiled eggs, chopped fine
2 onions, chopped
Salt and pepper
1 c. chopped celery with leaves

RIVELS:

1 c. flour
1 egg
Pinch of salt

Cook chicken off bones and cut into bite-size pieces. Discard skin. Add celery and onion to the stock and simmer until tender, add the corn and simmer for 30 minutes. Prepare Rivels.

To make Rivels, combine flour, salt and egg. Mix with finger tips or fork until crumbs are fine. Drop Rivels slowly into the soup and stir frequently. Add the chopped eggs and simmer for 15 additional minutes. Then season to taste.