Chicken Corn Soup - cooking recipe

Ingredients

4 lb. chicken (stewing)
2 hard-boiled eggs
1 qt. corn
chopped parsley
rivels
pepper
1 onion
salt to taste
chopped celery (optional)

Preparation

Cup up chicken and
put in pan with 3 1/2 quarts water, add onion, celery,
1 tablespoon salt, 1/4 teaspoon pepper and stew until tender,
remove
the
chicken,
but meat, return to broth with
corn.
Make
rivels
by combining 1 1/2 cups flour and a little salt and 1 beaten egg.
Mix together with fingers to form crumbs.
Add
then to broth and boil 15 minutes more. Drop in
the chopped hard-boiled eggs and parsley.
Soup must be
cooled thoroughly to avoid smothering.
Stir occasionally while
cooking in
refrigerator.
Do not cover.
If freezing, cool soup thoroughly before freezing.