1 stewing hen, about 4 lbs.
4 qts. water
1 onion, chopped
10 ears corn
1/2 c. celery, chopped with leaves
2 hard boiled eggs
Salt & pepper
Rivels

Put cut up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1 inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. 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 the soup, also the chopped, hard boiled eggs. Boil for 15 minutes longer.