Chicken Riblet Soup

1 (3 1/2 to 4 lb.) broiler fryer 1 lg. onion, chopped 6 c. hot water 3 c. sliced carrots 1/4 tsp. pepper Salt 1 c. all purpose flour 1 egg 1-2 tbsp. milk 1 c. chopped celery, with leaves In 8 quart Dutch oven or large saucepan over high heat, heat chicken, onion, water, carrots, pepper and 1 tablespoon salt to boiling. Reduce heat to low; cover and simmer 45 minutes or until chicken is fork tender. Remove chicken to cutting board; allow to cool .Meanwhile, prepare the rivels: in medium bowl with fork, stir flour, egg, 1/2 teaspoon salt, and approximately 1 tablespoon milk, to make a crumbly but moist mixture. With spoon, sprinkle rivels into simmering soup. Add celery, cook 20 minutes or until tender. Cut chicken meat from bones into small chunks; stir into soup; reheat. Bake chicken and use for meal then make soup with leftovers. Baking chicken adds more flavor.