2 whole chickens cooked in
mildly salted water until tender
Remove chicken from stock  &  pick from bones for soup discard bones.
 (Save chicken broth for soup )

Add to chicken broth--
pulled  chicken
1 large can chicken stock (to add to stock from cooking chicken)
2 large chopped onions
1 C chopped fresh parsley
salt and pepper to taste
1 large can white corn
1 large can yellow corn
2 small cans creamed style corn

Rivels
1 C flour
2 eggs
Mix together and drop by the teaspoon into the boiling soup.

Enjoy!