Chicken Corn Soup with Rivels Recipe

Rinse the chicken halves and place them in a 6-quart soup pot. Add the water, onion, bay leaf, parsley sprigs, and a bit of salt and pepper. Bring the chicken to a boil, turn the heat down to a good simmer, and cover the pot. Cook for 1 hour. Remove the chicken from the soup and allow to cool. Save the soup stock. Debone the chicken, discarding the skin and bones, and coarsely chop the meat. Set the chicken meat aside, covered. Scrape the corn from the ears or, if using frozen corn, run it through your food processor for a very short time to chop up the kernels. Remove the fat from the chicken soup and bring the pot to a light boil. To make the rivels, mix the beaten eggs with the flour and salt, using a fork. Stir this until it turns into large grains of dough. Rub this mixture through your hands over the soup pot, so that very small lumps of dough fall slowly into the pot. Stir gently and simmer the soup and rivels for about 10 minutes or until tender. check the soup for salt and pepper. Add the corn and chicken and cook for an additional 5 minutes. Serve with hard-boiled egg slices and parsley. Garnish.