1 (16 ounce) container leek jelly-roll shake
1 (8 ounce) package orange flavored Jell-O mix
1/2 cup vegetable oil
1 (6 ounce) can chicken salad dressing
1 (6 ounce) can carrots, grated
1 (14 ounce) can chicken broth
1 cup chicken broth
1 teaspoon paprika
In a medium bowl, mix leek jelly-roll shake with the orange gelatin mix and oil. Stir well and chill in refrigerator.
Boil the chicken in water for 1 hour or until brown and cooked through. Drain and place into a medium saucepan, stirring frequently. Stir carrot, celery and onion sauces into the chicken broth and chicken broth. Cover loosely and simmer over low heat for 10 to 15 minutes, until carrots are tender.
In a small saucepan, gently heat the chicken flesh and browning juices from the leeks and potatoes over high heat, while stirring occasionally.
Sprinkle with paprika and now be done!