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Place chicken roaster, onion and celery in a Dutch oven
or stock pot and cover with water. Bring to a boil. Reduce heat, cover and cook for about 1 hour or until chicken is cooked through.
Remove chicken from the broth. Allow to cool to touch and cut into desired size pieces.
Meanwhile, shuck corn and cut corn off the cobs. Here’s a tool similar to what I use.
With heat on medium add corn kernels to the broth and cook for about 5 minutes until corn is tender. Add chicken back into soup. Stir in the parsley, season with salt and pepper to taste. Bring to a low boil.
Meanwhile, in a small bowl, combine flour, raw egg, and salt to make rivels. Using a fork, mix by hand until it is the consistency of crumbs. Add a little extra flour if the dough is too sticky.
Slowly add the rivels to the boiling soup, crumbling them in by hand while stirring constantly. Cook for about five minutes.
Stir in hard-boiled eggs. Ladle into bowls and enjoy.

Your store or butcher may refer to it as a whole chicken, young chicken, roasting chicken or frying chicken. Look for one about 5 lbs.

The rivels are stress free. If you make them small they will need less time to cook. If you make them larger they will need a little extra time.

Don’t crowd them in all at once. Make sure to slowly add them bit by bit, so they can cook throughly. Be sure to stir continuously.