Put the chicken, water, onions, celery, carrots, salt, nutmeg, parsley, tarragon, and black pepper in a large pot. Bring to a boil over medium heat. Reduce the heat to medium-low or low, and simmer gently for 2 hours, until the chicken is tender. Add water if needed to keep the chicken covered.

Lift the chicken out of the pot and place it in one container. Strain the broth if a clearer soup is desired, then place it in a separate container. Refrigerate both until cool and the fat on top of the broth has hardened. Lift the fat off with a large spoon.

If using fresh corn, stand each ear on its end on a cutting board and slice the kernels off with a knife. Return the broth to the pot over medium heat, then add the corn and potatoes. Bring to a boil, lower the heat, and simmer for about 15 minutes, until the vegetables are tender.

Cook two eggs in a saucepan covered with water. Bring to a boil, then remove from heat and cover. Let stand for 10 to 12 minutes. Cool, peel, and chop the eggs.

Remove chicken meat from the bones and discard the bones and skin. Stir the meat into the soup. In a bowl, beat the flour with the remaining egg and gradually mix in the milk until the batter is smooth and thick enough to fall from a spoon.

Keep the soup simmering gently. Drop the batter into the pot in small spoonfuls while stirring gently. Cook for 2 to 5 minutes, until the dumplings hold their shape and float. Stir in the chopped boiled eggs and taste the broth, adjusting the seasoning if needed. Top with chopped bacon, if desired.