1 chicken hen or 6 leg & thigh quarters
1 lg. diced onion
1 tbsp. salt (or to taste)
1/2 tbsp. pepper (optional)
3 heaping tbsp. flour
1 lb. Creamette dumpling egg noodles

Boil chicken, onions, salt and pepper in large pot until well done. When cool, debone and remove skin from chicken. Set chicken aside for later. Cook dumplings according to instructions on package of chicken broth. Dissolve flour in 1 pint water. Add to dumplings. Stir gently until well mixed. When thickened; add chicken to dumplings.