Pennsylvania Dutch Chicken Corn Soup

1 stewing hen, about 4-lbs.
4 qts. water
1 onion, chopped
10 ears corn
½ cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels

Put cut-up chicken and onion into the water and cook slowly until tender, add salt. 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. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.


From "Pennsylvania Dutch Cooking"