1 stewing hen, about 4 lb.
4 qt. water
1 onion, chopped
10 ears corn or 2 to 3 cans corn
1/2 c. celery, chopped with leaves
2 hard boiled eggs
Salt & pepper
Rivels
1 bay leaf

Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken and cut meat into small (1 inch) pieces and return to broth together with corn (which has been cut from the cob if using ears), celery and seasonings. Continue to simmer. Make rivels by combing 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with a fork or fingers to form small crumbs. Drop these into the soup, also the chopped hard boiled eggs. Boil for 15 minutes longer.

For a thicker, heartier soup, use less water.