Instructions: In large kettle, cover chicken with water. Add salt and pepper. Cook until soft. Remove bones and skin from chicken, and cut mean into small pieces. Heath broth to boiling point and add remaining ingredients. Cook about 15 minutes. Add meat. Heat thoroughly. Garnish with hard-boiled egg or parsley.

RIVELS:
Combine flour and egg. Add milk. Mix rivels by cutting with two forks to make crumbs the size of cherry stones. Drop rivels into boiling broth while stirring to prevent rivels from packing together.

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