Pennsylvania Dutch Style Chicken And Corn Soup - cooking recipe

Ingredients

1 chicken (preferably 4 lb. hen)
4 qt. water
2 1/2 c. fresh or frozen corn
1 onion, chopped
1/2 c. chopped celery and leaves
salt and pepper to taste
2 cooked eggs (optional)

Preparation

Cook chicken in water slowly until it is tender, adding salt 30 minutes before it is done.
Remove chicken and strain broth through a fine sieve.
Take meat from bones and cut in bite size pieces. Set aside.
Add corn to broth.
Add onion, chopped celery and seasoning; cook 5 minutes.
Five minutes before serving, add chicken, diced eggs and rivels.