Recipe: Chicken Corn Soup with Rivels (Hinkel Welschkarn Suup) 1950's

CHICKEN CORN SOUP WITH RIVELS
(HINKEL WELSCHKARN SUUP)

FOR THE SOUP:
1 (4 pound) stewing chicken
1 whole onion
4 quarts water
1 tablespoon salt
FOR THE SOUP:
2 cups fresh corn kernels (frozen or canned corn may be used)
1/2 cup chopped celery
FOR THE RIVELS:
1 cup flour
pinch of salt
1 egg
Milk (as needed)
FOR FINISHING THE SOUP:
2 hard cooked eggs, chopped
1 tablespoon chopped fresh parsley
Salt and ground black pepper (to taste)

TO PREPARE THE CHICKEN STOCK:
Cut chicken into pieces and place in soup kettle with onion, 4 quarts water and salt. Bring to a boil over a high gas flame. Then lower flame to simmer, cover and cook gently about 45 minutes, or until chicken is tender. Remove chicken from stock and set aside to cool. Strain stock and return to soup kettle.

When the meat is cool enough to handle, remove chicken from the bones and cut into bite-size pieces, discarding skin and bones. Return chicken meat to stock. Add corn and celery and simmer for 30 minutes.

TO MAKE THE RIVELS:
Combine flour, salt, egg and enough milk to make a crumbly mixture, with lumps the size of small peas.

Drop rivels and chopped hard cooked eggs into the soup and cook for 15 minutes. Add chopped parsley, salt and pepper to taste.

Makes 6-8 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Hand-typed recipe, 1950's ?