3 c. chicken stock
3/4 c. cooked chicken
2 eggs
2 c. flour

Place chicken stock and chicken in pan on medium high heat. Add eggs to flour, mix until small clumps of egg and flour. Add flour if necessary to make small lumps. When broth is boiling, drop "Rivels" in and cook 15 to 20 minutes until tender. Add salt and pepper to taste. Also may use Rivels in tomato soup cook as above.