1 stewing chicken
10-12 ears of corn
3/4 c. fine noodles
Salt and pepper

OPTIONAL:

Rivels
1 c. flour
1 egg
1/4 c. milk

Cook chicken with salt until tender. Take meat from bones; cut up into pieces. Add some chicken bouillon for flavor and add corn and noodles. (I crush the noodles in my hand.) Cook until noodles are done.

Rivels - rub this mixture together with two forks until well blended and drop into boiling soup. Cook about 2 minutes. (These are like tiny dumplings.) Really good with fresh corn.