4 large potatoes
1 onion, finely chopped
1/4 cup minced celery
1 (10 ounce) package frozen mixed vegetables
5 tablespoons beef broth
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried onion flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 tablespoons soy sauce
2 carrots, cut into 1 inch cubes
1 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/2 cup chopped green onions
Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and place in a large bowl; cool.
Meanwhile, heat broth in a large skillet to medium high heat. Saute celery and onion for 5 minutes, stirring until tender. Stir in mixed vegetables, beef broth, horseradish, Worcestershire sauce, mustard powder, salt, paprika, basil and oregano. Add orange slices and lemon slices. Cook for 3 minutes.
Uncover the potatoes and allow them to cool completely. In a small bowl, mix the carrots, garlic powder, oregano, rosemary, green onions, mustard powder, salt and paprika. Transfer to a separate medium bowl; cover and refrigerate for 30 minutes.
Meanwhile, in a separate medium saucepan, combine soy sauce, carrots, garlic powder, oregano, rosemary, green onions and mustard powder. Stir in orange slices and lemon slices. Reduce heat to medium and simmer for 10 minutes.
Pour chicken broth over chicken and stir to coat. Sprinkle with chicken.
Remove from heat and remove skin from breasts. Place breasts in the pot. Cook on medium heat, uncovered, stirring occasionally, until chicken is cooked through, about 20 minutes.