Chicken Corn Soup

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   Cup up chicken and

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   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,

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.