Super easy! 1 1/2 hours total time
6 chicken thighs-bone in
6 ribs of celery
1 sweet onion-halved then quartered
8 mushrooms-halved then sliced thick
2 parsnips-peeled and sliced
3 carrots-peeled and chopped in 1/2" pieces
6 sprigs fresh thyme
1 small can chicken broth
1pack matzoh ball mix
2 eggs for mix
half a pack of egg noodles
salt and pepper to taste
In a soup pot place first eight ingredients and cover with water by about 3". Add salt and pepper and bring to a simmer. Meanwhile, in a smaller pot get water boiling for balls and noodles. Make matzoh balls by directions on package and set aside. Top off pot with more water and boil noodles to aldente and rinse with cold water when done. Set aside.
Let soup simmer for about an hour, removing celery so that it does not overcook and turn to mush...who like mushy celery. I also remove the chicken thighs and set them aside to cool. Let soup continue to simmer as you dice up chicken and celery ribs. Turn off soup, adjust seasoning with salt and pepper, and place celery and chicken back in pot. Put a couple balls and some noodles in a bowl and ladle the soup over. Enjoy!!
I wait until the soup has cooled to put noodles and balls together so they don't overcook.
Optional is fresh parsley, which I would have put in but forgot at the market.