CHICKEN CORN SOUP

3 lbs stewing chicken
2 quarts fresh, frozen, or canned corn
3 hard-boiled eggs, diced
dash of pepper
salt
water
rivvels

In large kettle, cover chicken pieces with water. Salt to taste. Cook until tender, then cut meat off bones and dice into bite-sized pieces. Return chicken to broth. Add corn and bring to a boil. Stir in rivvels and hard-boiled eggs and cook until rivvels are cooked through. Add pepper and serve.

Rivvels: Combine 1 cup flour, 1/2 tsp. salt, and 1egg (beaten) until mixture is crumbly. Rub through hands into the boiling broth.

Note: I also add pepper and parsley. sometimes I put in chopped carrotts.