Chicken and corn soup

Chicken and corn soup

Ingredients:

• 1 (4 pound) chicken
• 1 onion, chopped
• 4 quarts water
• 1 (10 ounce) package frozen whole kernel corn
• ½ cup chopped celery
• salt and pepper to taste
• 1 cup all-purpose flour
• 1 large egg
• 1 pinch salt
• ¼ cup milk, or as needed
• 2 hard-cooked eggs, chopped

Directions:

1. In a large stockpot, cover chicken and onion with water. Cook slowly until tender, about 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1-inch pieces; discard skin and bones.
2. Add chicken pieces, corn, and celery to the stockpot. Season with salt and pepper. Simmer soup for 10 minutes.
3. Make rivels by combining flour, egg, and salt in a separate bowl. Mix in enough milk to form small crumbs.
4. Drop rivels into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.

Enjoy!