Chicken Corn Soup With Rivels

• 1 cut up chicken, about 1 1/2 to 2 lbs (you can use pieces, but old hens have the best flavour)
• 4 quarts cold water
• 1/2 cup cut up celery & leaves
• 1 medium onion, sliced
• 2 (11 ounce) cans canned corn niblets
• 2 hard-boiled eggs, chopped
• salt and pepper
• 4 tablespoons chopped parsley
• RIVELS
• 1 cup flour
• 1 egg, beaten
• 1 tablespoon milk, if necessary

1. Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
2. Remove chicken from broth.
3. Discard skin and cut meat into bite size pieces.
4. Put back into broth.
5. Add everything else except for chopped egg and parsley.
6. Bring to a boil.
7. Cook for 15 minutes until vegetables are soft, while you make the rivels.
8. Make the rivels by rubbing flour and egg together into crumbs.
9. Add milk if necessary.
10. Should be dry and crumbly.
11. Drop into boiling soup, stirring to prevent clumping.
12. Cover and simmer for 7 minutes.
13. Add chopped egg and parsley.
14. Serve and pass cream to be poured into soup.

chicken, cold water, celery, onion, corn niblets, eggs, salt, parsley, rivels, flour, egg, milk

Taken from www.food.com/recipe/chicken-corn-soup-with-rivels-69344 (may not work)