Chicken Corn Soup

3 lbs stewing chicken

2 quarts fresh, frozen, or canned corn

3 hard-boiled eggs, diced

dash of pepper




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.