Prepare chicken and broth:

1. Place chicken (giblets removed) in a large stockpot or Dutch oven. Cover with 3 quarts of water. Add a few pinches of salt, and bay leaves. Bring to a boil, then reduce to a gentle simmer. Place lid on pot, and simmer on low for 1 ½-2 hours, or until the chicken is falling-apart tender.
2. Remove chicken from pot. Allow to cool enough to be handled, then remove meat from bones and roughly chop. Strain broth. Set meat and broth aside.
3. If not using immediately, promptly refrigerate meat and broth.

Prepare rivels:

1. In a medium bowl, beat the egg well. Stir in ¾ cup flour, and salt. Add extra flour if needed to make a thick and crumbly dough. Rub dough between fingers until you have small pebbles of dough (the pieces of dough can be pea-sized and smaller, but not larger than that). Set aside while you prepare the soup.

Prepare soup:

1. In a pot or Dutch oven, heat olive oil over medium-low heat. Add onions, celery, garlic, carrots, and bell pepper. Season with a pinch of salt. Cook vegetables for 6-7 minutes, or until starting to soften. Don’t brown the vegetables, and be careful not to burn the garlic.
2. Add 3 quarts of reserved chicken broth, chicken base (optional), poultry seasoning, cubed chicken meat, and corn kernels to the pot, and bring to a boil. Use your hands to sprinkle the rivels slowly into the boiling broth, stirring gently. Reduce heat to low, cover, and simmer about 15 minutes, or until the rivels are tender and cooked through.
3. Season generously with salt and pepper to taste. Sprinkle with parsley to garnish.