Finely chop the onion and celery and place them in a large stockpot.

Pour in the chicken broth and heat the pot over medium heat.

Shred the rotisserie chicken into bite-sized pieces and add to the pot.

Slice the corn kernels off the cob and stir them into the soup mixture.

Bring the soup to a gentle boil, stirring occasionally.

In a separate small pan, cover two eggs with cold water and bring them to a boil. Remove the pan from heat, cover, and let sit for 15 minutes. Drain, cool the eggs in cold water, peel, and chop them into small pieces.

To make the rivels, beat one egg in a bowl and mix in the flour until slightly sticky. If too dry, add a splash of milk. Roll the mixture into small pea-sized pieces.

Drop the rivels into the boiling soup and cook for about 5 minutes until they float to the surface.

Stir in the chopped hard-boiled eggs.

Season with salt and pepper to your taste, and sprinkle fresh parsley on top for garnish.