Chicken Corn Soup

• 4 lb. chicken (stewing)
• 2 hard-boiled eggs
• 1 qt. corn
• chopped parsley
• rivels
• pepper
• 1 onion
• salt to taste
• chopped celery (optional)

1. Cup up chicken and
2. put in pan with 3 1/2 quarts water, add onion, celery,
3. 1 tablespoon salt, 1/4 teaspoon pepper and stew until tender,
4. remove
5. the
6. chicken,
7. but meat, return to broth with
8. corn.
9. Make
10. rivels
11. by combining 1 1/2 cups flour and a little salt and 1 beaten egg.
12. Mix together with fingers to form crumbs.
13. Add
14. then to broth and boil 15 minutes more. Drop in
15. the chopped hard-boiled eggs and parsley.
16. Soup must be
17. cooled thoroughly to avoid smothering.
18. Stir occasionally while
19. cooking in
20. refrigerator.
21. Do not cover.
22. If freezing, cool soup thoroughly before freezing.

chicken, eggs, corn, parsley, rivels, pepper, onion, salt, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732560 (may not work)