4 lb. chicken
4 qt. water
1 onion, chopped
10 ears corn or 5 cans corn
3 hard boiled eggs

Put cut up chicken and onions in water, cook until tender; add salt. Remove chicken, cut meat into small pieces and return to broth, together with corn. Continue to simmer.

Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into soup, also the chopped hard boiled eggs. Boil for 15 minutes longer.