3 lb. chicken, cut up
1/2 c. celery, diced
1/2 c. onion, diced
3 sprigs parsley, minced
2 tsp. salt
Pepper to taste
Egg rivels
1 1/2 c. corn

Cook chicken until it can be picked off bones. Add celery, onion and parsley to broth. Cook 15 minutes or until almost done. Add corn. Cook 10 minutes more. Cut meat into small pieces and add to the vegetables. Add rivels or you can use large noodles.

EGG RIVELS:

1 egg
1 c. flour
1/4 tsp. salt

Mix flour and salt. Work egg into flour mixture until it resembles coarse meal. Drop gently into boiling soup. Cook 10 minutes.