3 or 4 lbs. chicken
3 qts. frozen corn
1 tsp. black pepper
2 tbsp. dried parsley
2 tbsp. salt
Rivels
4 or 5 hard-boiled eggs

RIVELS:

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

Mix in small bowl. It will be lumpy. Add to boiling soup and cook over low heat for 15 minutes.

Cook chicken (with skin on) until tender. Take off skin and cut in fine pieces. Return to broth. Add enough water to make 4 quarts. Add frozen corn (thawed). Add salt and pepper. Also parsley. Boil about 25 to 30 minutes. Add rivels and simmer 15 minutes. Remove from stove. Add hard-boiled eggs and serve.