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Boil 1 cut up chicken.
Season with salt and black pepper to taste.
When done, remove chicken from broth.
Set aside to cool for deboning.
Add to broth while simmering-
1/2 pan boiled onion
5 chopped boiled eggs
1 can cream of chicken soup
1 can cream of celery soup
Deboned chicken - use breasts, giblets, thighs. (Save rest of chicken for whatever)
Bring to rolling boil.
Add 4 tablespoons of flour and enough milk to make thin paste. (Prepare this mixture ahead of time.)
Simmer for about 5 minutes.
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