In a large soup pot, place the chopped onions and the chicken pieces. Cover with water and bring to a boil, then reduce heat until it barely simmers. Let cook for 1- 2 hours, until the chicken is tender but not falling apart, and leave the stove on, and the pot on the burner. Season remaining broth with salt, pepper and poultry seasoning to taste.
Remove the chicken from the pan and let cool enough to completely remove all fat, bones and skin. Chop and return to pan. Raise heat to high.
Place flour in a large bowl and add a little salt and as much pepper as you want. I like to add enough so that the dough is speckled. Add the reserved chicken broth 1/2 cup at a time, stirring well after each addition. You want the dough to form a ball and not be too sticky to work by hand.
Place dough on a floured work service, and knead a few times to work all of the loose chunks in. Add more flour if needed. Roll dough out to 1/4 inch thick and cut into bite sized strips, circles, rectangles, hearts, etc. Once they are all cut up, drop them a few at a time into the boiling broth. Once all are in, cover, reduce heat and cook for 10 minutes.