Turkey Rivel Soup

This yummy soup comes from my mom :)

1 qt. chicken broth - I add 1 chicken bulleon cube per cup
1-1/2 c. water
2 pieces celery, diced
3 med. potatoes, cubed - I add more
1 med. onion, chopped
2-1/2 cups chopped turkey - whatever I have
1 c. cream of mushroom soup - I use the whole can
1 c. cream-stype corn - I use the whole can
1 c. evaporated milk - I use the whole can

Cook celery, potatoes, and onioin in water and broth until tender. Salt to taste. Add rivels (recipe follows). Stir so rivels don't stick. cook 5 minutes on medium-low heat. Add turkey, mushroom soup, corn, and evaporated milk. Do not boil after you put in the milk. If necessary, add more chicken broth to thin soup. Don't seal tight if you refrigerate leftovers or rivels will become soggy.

Rivels: 1 c. flour
1 egg, beaten

Mix with fingers or fork and drop in boiling broth.