Chicken, Corn & Rivel Soup

2 Cups frozen corn
8 Cups chicken broth
2 Cups all-purpose flour
1 Teaspoon salt
1 Dash pepper
2 Eggs, slightly beaten
1/2 Sweet onion, finely chopped
1 Tablespoon of snipped fresh parsley
1 Teaspoon of snipped basil
2 Cups cooked chicken, diced

In a large stock pot bring chicken broth to a full rolling boil.
Meanwhile in a separate large mixing bowl combine flour, salt and pepper. Stir in eggs mixing until course and crumbly. Gradually drop small clumps of the flour mixture (the rivels) into the
boiling chicken broth, stirring constantly.
Reduce heat, add corn, onion, parsley, and basil. Cover and simmer 10 minutes stirring occasionally. Add chicken and heat throughout.