Ingredients

• 1 chicken, bone removed
• 1 cup - all purpose flour
• 1/4 cup - milk
• 2 hard boiled eggs, chopped
• 1 egg
• 1 onion, chopped
• 4 litre water
• 250g - whole kernel corn
• 1/2 cup - chopped celery
• pepper to taste
• salt to taste

How to Make Chicken- Corn-Egg Soup

• In a large stock pot, cover chicken and onion with water.
• Cook slowly until tender for approximately 1 hour.
• Remove the chicken, let it cool, and remove meat from bones.
• Cut meat into 1-inch pieces and discard the skin and bones.
• Add the corn, chicken, and celery to a stock pot, and season with salt and pepper.
• Simmer soup for 10 minutes.
• In a separate bowl, make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard-boiled eggs.
• Simmer for 15 minutes and serve hot.