Chicken Corn Soup - cooking recipe

Ingredients

1 stewing hen (about 4 lb.)
4 qt. water
1 onion, chopped
1/2 c. celery, chopped with leaves
1/4 c. fresh parsley, chopped
10 ears corn*
2 hard-cooked eggs, chopped
salt and pepper to taste
rivels

Preparation

Place cut-up chicken and onion in the water and cook slowly until tender; add salt.
Remove and cut the meat into 1-inch pieces and return to broth together with corn that has been cut from the cob, celery and seasoning.
Continue to simmer.
For a richer broth, add 4 bouillon (chicken) cubes to the pot.
Add 2 cups of cooked noodles or 1 recipe of rivels (recipe follows).