1 stewing hen, cut up (about 4 lbs.)
1 onion, chopped
4 quarts water
Salt and pepper to taste
10 ears corn with kernels cut off
1/2 c. chopped celery
2 hard boiled eggs

Put cut up chicken and onion in the water. Cook slowly until tender, then add salt and pepper. Remove chicken from bone and cut into small pieces. Return to broth together with the corn and celery. Continue to simmer until celery and corn are cooked.

Add the hard cooked eggs to mixture. Make Rivels and drop in the soup. Cook 15 minutes longer.

RIVELS:

1 c. flour
Pinch of salt
1 egg
2 tsp. milk
1 tsp. butter

Mix all the ingredients together with a fork to form small crumbles. Drop into the soup.