Heat half a stick of butter in a pot. Season the chicken with poultry seasonings, salt, and pepper. Sear the chicken 6 minutes per side. Remove chicken and set aside. Do in batches if you need to. Grate the butter, dice the onion and chop carrots.

Remove the skins and bones from the breast. Shred all the chicken when cooled to the touch.

Add the diced onion, and chopped carrots, in the pot where the chicken was seared. Season with poultry seasonings, and salt. Sauté till tender. Chop the shredded chicken and add to the carrots and onion. Add the chicken broth and rest of butter.

Mix the flour, grated butter, and salt. Separate the yolk from the whites. Mix the yokes in the flour. Mix enough chicken broth to make a pasta dough.

Roll it out and cut into strips. They should be about 1/4 inch thick × 1/2 inch wide × 2 inches long. Add the dumplings into the broth and allow to cook. Stir occasionally so the dumplings don't stick. Season 1/4 cup all-purpose flour with poultry seasonings, salt, and pepper.

Add the 1/2 cup of seasoned flour. Stir often. The broth should thicken. Allow to rest 12 minutes, then serve. I hope you enjoy!!!