1 chicken (preferably 4 lb. hen)
4 qt. water
2 1/2 c. fresh or frozen corn
1 onion, chopped
1/2 c. chopped celery and leaves
salt and pepper to taste
2 cooked eggs (optional)

Cook chicken in water slowly until it is tender, adding salt 30 minutes before it is done. Remove chicken and strain broth through a fine sieve. Take meat from bones and cut in bite size pieces. Set aside. Add corn to broth. Add onion, chopped celery and seasoning; cook 5 minutes. Five minutes before serving, add chicken, diced eggs and rivels.

1 c. flour
1 egg
1/4 c. milk

Rub rivel mixture together with 2 forks until the size of peas and drop into boiling soup. Cover and cook gently for 5 minutes. Delicious!!