4 lbs. chicken
4 qts. water
1 onion, chopped
10 ears corn - canned corn can be used
1/2 c. celery and leaves, chopped
2 hard boiled eggs
Salt and pepper
Rivels

Cook chicken and onion in water slow until tender and salt. Remove chicken from bone and cut bite size pieces. Return to broth together with corn which has been cut from cob or (4 cups frozen or canned). Add celery, continue to simmer. Make rivels of 1 cup flour, a pinch salt, 1 egg and little milk. Mix well with fork or fingers to form small crumbs. Drop into soup and chop boiled egg and simmer 15 minutes longer.