Place 2 eggs in small saucepan and cove with cold water. Bring to boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel, and chop. Set aside.

In large saucepan, saute onion in oil. Add broth, corn, chicken, parsley, salt, tarragon, and pepper. Bring to boil.

Beat egg til light in color. Beat in flour and milk til smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4-1/2in) dumplings. Add hard-boiled eggs. Cook and stir for 1-2 minutes or til dumplings are cooked through.