Chicken Corn Soup

Directions

1. Put cut-up chicken and onion into the water and cook slowly until tender, add salt.
2. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning, continue to simmer.
3. Make rivels by combining 1 cup flour, a inch of salt, 1 egg and a little milk.
4. Mix well with fork or fingers to form small crumbs.
5. Drop these into the soup, also the chopped, hard-boiled eggs.
6. Boil for 15 minutes longer.