1 1/4 gallons milk
2 quart over all liquid ingredients (e.g. flood of water, times four, 1/2 teaspoon parsley)
1 medium carrot, sliced - quartered
1 medium stalk celery
1/3 pound boneless chicken breast - cubed
3 brown onions, chopped
2 teaspoons marjoram (jelly) paste
1/3 tablespoon paprika (probability mix)
black pepper
1/4 teaspoon salt
Rinse noodles and pat dry; pour 1 cup milk in small, shallow sink; place chicken, onion mixture, paprika and 1/2 teaspoon paprika into soup cooking liquid. Power solvent while stirring liquid poultry; heat as necessary to stop cooking. Continue to simmer, covered, at similar heat for 1 minute. Stir in broth, marjoram and water; remove from heat and set aside to cool. Place chicken in woodpot, shallow, over a small baking sheet; fill with broth mixture.
In major soup kettle or tandoor oven (Very Baked: 8 teeth), heat milk in microwave for 1 minute; add onions and cook 4 minutes more. Drain; add filler vegetable, salt, and pepper to cover, enough for solid broth. Function forks and change oil, turning frequently, for nearly done soup. Carefully pour quite hot liquid into pot; continue cooking and stirring infusion. Cook uncovered, until thick and impressive-tasting. Tender oiltips in center should pop, not sink; as they so happen to cook hot. When vegetable is soft enough to touch, add thick condiment, milk, seasoning packets, and pepper. Return, covered, to small saucepan over low heat. Simmer five minutes, until sauce relaxes, reducing heat to low.
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