Chicken Corn Rivel Soup

Ingredients

• 3 to 4 pound stewing chicken
• 2 Tablespoons salt
• 1/4 teaspoon pepper
• 1 1/2 Cups celery chopped
• 1 medium onion chopped
• 2 Tablespoon minced parsley
• 1 quart corn (fresh, frozen or canned)

Directions

In a large kettle cover chicken with water. Add salt and pepper and cook until tender

Remove meat from the bones and cut up into small pieces : Set aside.

Heat the broth to boiling and add the vegetables . Cook for 15 minutes

Add rivels

Add the chicken back to the pot

Garnish with parsley or grated hard boiled egg.

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