Chicken Corn Soup
1 stewing hen, about 4-lbs.
4 qts. water
1 onion, chopped
10 ears corn
1/2 cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels
Put cut-up chicken and onion into the water and cook slowly until
tender, add salt. Remove chicken, cut the meat into small (1-inch)
pieces and return to broth, together with corn, which has been cut from
the cob, celery and seasoning. Continue to simmer. Make rivels by
combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix
well with fork or fingers to form small crumbs. Drop these into the
soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.
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