Chicken Corn Rivel Soup

3 - 4 lb. stewing chicken

2 T. salt

1/4 t. pepper

1 1/2 C. celery chopped

1 medium onion chopped

2 T. minced parsley

1 quart corn (fresh, frozen or canned)

In a large kettle, cover chicken with water. Add salt and pepper. Cook until tender. Remove meat from the chicken and cut up into small pieces. Set aside.

Heat the broth to boiling and add the vegetables. Cook for 15 minutes. Add rivels.

Rivels

1 C. flour

1 egg

1/4 C. milk

Combine flour and egg. Add milk. Mix rivels by cutting with two forks to make crumbs the size of cherry stones. Drop rivels into boiling broth while stirring to prevent rivels from sticking together.

Add the chicken back to the pot. Garnish with parsley or grated hard boiled egg.

Serves 8 - 10