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| 1. | Combine (A) in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. |
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| 2. | Remove the chicken from the soup. Refrigerate chicken and soup until fat congeals. Remove fat from soup. |
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| 3. | Prepare (B) by cutting corn from cob, add to soup in large pot, bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes. |
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| 4. | Chop chicken meat and add to soup. |
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| 5. | Combine (C) and form rivels by rubbing dough between hands over pot. Cook 5 minutes or until rivels float to surface. |
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| 6. | Add (D) and serve. |
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