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Boil chicken until done in about 1 qt water. Save both. Cool chicken enough to de-bone. Mix hot broth with remaining ingredients. Roll out until thin onto well floured surface. Cover and allow to dry as long as possible (overnight or all day). Cut into bite size strips and drop small amounts at a time until into remaining broth at a rapid boil. Cook for 10-15 minutes, stirring occasionally. Add de-boned chicken, milk to add creamy texture, and 2 T butter for flavor. Add pepper to taste.
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