Clean the chicken and place into a large stock pot. Cover with 4 quarts of water. Boil.

Let the chicken boil for 10-15 minutes. You’ll want to skim the foam that forms off the top every few minutes.

Add the rest of your ingredients to the pot. Let it again come to a boil.

Reduce heat and let simmer for about 2 hours, covered.

When chicken is fall off the bone tender, remove from heat. Carefully pluck from the broth. Cut up into pieces and set aside. Allow the chicken and the broth to cool.

Remove carrots, onions and celery -set aside in bowl. Strain all the herbs. You can toss those now.

Now is when you’ll add your matzo balls to the broth, let it boil and cook those babies up right in your homemade chicken broth! I cheated this time around and used Manischewitz Matzo Ball Mix. There’s a great recipe for homemade Matzo balls here.