Chicken Corn Soup

Directions

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