Place Chicken and 8 cups Water in a large pot. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until chicken is cooked through.
Remove chicken from pot and let cool. Shred the chicken and set aside.
Add Vegetables to the broth and simmer for 15 minutes, or until tender.
While vegetables simmer, prepare the Knoephla Dough: In a bowl, combine Flour, Egg, Milk, and 1/2 tsp Salt. Mix until a shaggy dough forms. Knead lightly for 2-3 minutes.
Using a knife or bench scraper, cut small, irregular pieces of dough (knoephla) and drop them into the simmering broth.
Cook the knoephla for 10-15 minutes, or until they are tender and have puffed up.
Return the shredded Chicken to the pot. Season with Salt, Pepper, and Poultry seasoning.
Stir in Heavy cream and heat through. Do not boil.
