Chicken Corn Soup With Rivels - cooking recipe

Ingredients

1 (4 lb.) stewing chicken, quartered
1 c. chopped onion
salt and pepper
1 c. chopped celery with leaves
2 (10 oz.) pkg. frozen kernel corn
1 c. flour
1 egg
1 to 2 Tbsp. milk
2 hard-cooked eggs, shelled and chopped

Preparation

About
5 hours before serving:\tIn large kettle combine chicken
with
chopped
onion, 1 tablespoon salt, 1/4 teaspoon pepper
and
enough
water to cover the chicken.
Simmer, covered, about
2
1/2
hours or until chicken is almost tender. Remove chicken from broth, discard skin and bones and then cut into bite-size pieces.
Return
to
broth
with chopped celery and corn.
Continue simmering, covered, about 20 minutes.