1 tablespoon lemon juice
1 teaspoon garlic powder
6 1/2 cups chicken broth
3 potatoes, peeled and cubed
1 stalk celery
5 carrots, cut into 1/2 inch pieces
1 (6 ounce) bottle orange juice
1 1/2 cups water
4 cups chicken parts
1 pint soup
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped crumbled walnuts
salt to taste
Potato soup with egg attachment:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta and broth to a skillet in saute mode.
Heat oil in skillet over medium heat. Stir in potatoes and cook until tender. Stir in celery, carrots and salt and pepper. Stir in tomatoes and water; heat through. Simmer for 2 1/2 hours. Serve over pasta.