1 chicken breast, cut into 1/2 inch strips
2 quarts water
2 quarts milk
salt and pepper to taste
2 teaspoons butter, softened
1 1/2 teaspoons paprika
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
Put chicken into separate soup cooker and steam continuously on medium high heat until internal pink is no longer, about 10 minutes
Place chicken in a large pot and add water; stir quickly to thoroughly coat. Pour over water and stir vigorously until chicken is no longer pink and no longer sticking when touched, about 5 minutes. Add milk and salt and pepper to taste. Simmer, stirring occasionally, over medium heat about 30 minutes.
Stir all ingredients into chicken mixture with ferments. Turn now and stir with spoon or out of bowl. Cover and simmer 30 minutes. Stir and return lid to pot, stirring occasionally, about 25 minutes more.
Remove bird from pot. Cover thoroughly. Put broth mixture in pot and reduce heat to medium low. Cover and simmer 20 minutes, such that the lumpy bits of chicken are well coated with broth mixture. Add water if necessary and cook about 30 minutes longer.