Chicken Corn Soup With Rivals

Ingredients

• 4 lbs stewing hen
• 4 quarts water
• 1 onion, chopped
• 10 ears corn
• ½ cup celery, chopped with leaves
• 2 hard-boiled eggs
• salt and pepper
• 1 cup flour
• 1 egg
• milk

Method

1. 1 Place cut-up chicken and onion in water and cook slowly until tender.
2. 2 Add salt, remove chicken, and cut meat into 1-inch pieces.
3. 3 Return chicken to broth along with corn cut from the cob, celery, and seasoning.
4. 4 Simmer the soup.
5. 5 Mix flour, a pinch of salt, 1 egg, and a little milk to form small crumbs.
6. 6 Drop rivels and chopped hard-boiled eggs into the soup.
7. 7 Boil for 15 minutes longer.