2-3large carrots peeled and sliced into bite sized pieces
2-3stalks of celerywashed and sliced into bite size pieces
3garlic cloves minced
3sprigs fresh thyme
2tablespoonsminced fresh parsley
In a large soup pot or dutch oven, bring chicken and 32 ounces of chicken stock and 4 cups of water to a boil. Skim foam. Add a couple teaspoons of salt, celery, carrots, onions, garlic thyme and bay leaves. Cover partially (leave the lid slightly open to let steam escape) and turn heat to medium-low. Simmer for 45-60 minutes or until chicken is cooked through and easily falls off the bone.
While the soup is simmering, make the matzo ball dough. In a medium sized bowl, whisk together egg and vegetable oil with a wooden spoon. Stir in the matzo ball mix and a pinch of salt. Refrigerate for 15-30 minutes.
Once the chicken is cooked, transfer to a cutting board. Remove and discard bones. Add chicken back to the soup and bring it back to a simmer.
Take the matzo ball dough out of the fridge and divide into balls about 2 tablespoons each (about the size of a golf ball). Drop each ball of dough into the simmering broth (replace the lid after each one to keep it boiling). Simmer, covered, until cooked through, about 20 minutes.