In a medium saucepan bring the chicken broth to a boil.

Meanwhile, mix together the flour and salt.

Make a well in the middle and add the beaten egg.

First with a fork, and then using your fingers, mix the flour and egg together until you have lumps about the size of grapes.

Add the rivvels to the broth, stirring while you pour them in.

Next, add the corn and cook, stirring occasionally, for about 10 minutes or until rivvels are done.

The time will vary somewhat depending on how big your rivvels are.

If the soup is too thick, you can add more broth or some milk and heat through before serving.