Place chicken roaster, onion and celery in aDutch oven or stock pot and cover with water. Bring to a boil. Reduce heat 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.

On medium heat add corn kernels to the broth and cook for about 5 minutes until corn is tender. chicken meat and add to soup.

Meanwhile, combine flour and raw egg to make rivels. Mix by hand until the consistency of crumbs. Add extra flour if dough is too sticky. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about five minutes. Stir in hard-boiled eggs. Ladle into bowls and enjoy.