1 4 pound chicken
4 quarts water
1 chopped onion
10 ears of corn or one bag of frozen corn
1/2 cup chopped celery with leaves
salt and pepper to taste
Cook the chicken slowly in the water until tender-about 1 hour. Add salt 1/2 hours before chicken is done. Remove chicken from broth. Take the meat from the bones and chop fine and ad to broth. Remove corn from the cob and ad to the soup or add the frozen corn. Add celery and seasonings and simmer.
Make rivals by mixing
1 C flour
1 Egg
1/4 C of Milk
Traditionally you would rub this mixture together with two forks. Ten minutes or so before you are ready to serve the soup, drop by small bits into the boiling broth.
