Place chicken, water, onion, celery, bay leaf, salt, and pepper in a large soup pot.

Bring to a gentle boil, reduce heat, and simmer for 60–90 minutes until the chicken is tender and fully cooked.

Remove chicken, cool slightly, discard bones and skin, and cut or shred the meat.

Return the chicken to the broth and add sweet corn. Simmer for approximately 10 minutes.

Mix flour, egg, and salt in a bowl. Work the mixture into small, irregular crumbs to make rivvels.

Bring the soup to a gentle boil and gradually add the rivvels.

Cook for approximately 10–15 minutes until the dumplings are tender and fully cooked.

Add chopped hard-boiled eggs and fresh parsley.

Taste and adjust seasonings. Remove the bay leaf.

Serve hot with fresh farmhouse bread.