In a large saucepan melt the 4 tbsp of butter.
Add onion, celery and carrots and saute until soft.
Stir in flour (1/4 cup plus 2 tbsp), 1 tsp salt and black pepper and mix well.
Add chicken broth and bring to boil.
Allow mix to continue simmering for approximately 10 minutes until mix begins to thicken.
Add chicken and ½ cup milk or cream and continue to simmer.
In a large mixing bowl combine sprouted flour (2 cups), salt and baking powder and mix thoroughly.
With a pastry blender, mix in the lard/butter until well mixed.
Add milk and mix well.
Drop by spoonful into chicken mixture.
Cover and cook for 15 minutes