Cut up chicken and place in a large pot with 3 quarts of water.

Add 1 chopped onion, 1 tablespoon of salt, and 1/4 teaspoon of pepper to the pot.

Stew the chicken until tender (approximately 1 hour).

Remove the chicken from the pot and let it cool slightly.

Cut the chicken meat into 1-inch pieces.

Return the cut chicken meat to the broth.

Add corn kernels (cut from 8 ears or equivalent frozen corn) to the broth.

Prepare the rivels by combining 1 1/2 cups of flour, a pinch of salt, and 1 beaten egg in a bowl.

Mix the ingredients together with your fingers to create small crumbs.

Add the rivels to the broth and boil for 15 minutes.

Gently stir in the minced hard-boiled eggs and parsley.

Serve hot.