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place the chicken thighs in a large pan with the water, peppercorns, bay leaves and turmeric.
peel the parsnip and carrot before cutting off the very top and bottom and adding to the pan.
snap the celery stick in half and add it to the water.
peel and halve the onion, dumping it in with the peeled garlic too.
bring the soup to the boil and gently simmer for 2 hours, topping it up with fresh water every time any of the ingredients become submerged.
strain the stock through a fine sieve and allow to cool, chilling it overnight.
take the carrot carefully (it will be very soft) and slice it into small rounds to use in the soup when serving, store for the finished dish.
strip the meat from the chicken, scraping away as much fat, skin and sinew as possible with your fingers and store thew flesh for later.

to serve
scrape away and discard the fat from the cold chicken stock and bring back to the boil.
beat the eggs and oil into the matzo meal in a clean bowl with the baking powder, salt and onion powder.
roll into small grape-sized balls and plop into the gently simmering soup to cook for 20 minutes.
add the egg noodles to the soup and cook along with the matzo balls for a further 10 minutes.
finish by adding the chicken and sliced carrot back into the soup to heat through.
ladle into a soup bowl and garnish with a few tiny sprigs of fresh dill, making sure everybody gets a few matzo balls and plenty of chicken, noodles and carrot.

serves 4

• 4 chicken thighs
• 1 carrot
• 1 parsnip
• 1 stick of celery
• 1 onion
• 1 cloves of garlic
• few parsley stalks
• few bay leaves
• few black pepper corns
• pinch of turmeric
• pinch of salt
• 1 litre of cold water
• handful of dried egg noodles
• few sprigs of fresh dill
  
  
• Matzo Balls
• fine matzo meal (80g)
• 2 large eggs
• ½ tsp salt
• ½ tsp onion powder
• 1 tsp baking powder
• 2 tbsp vegetable oil
  
  

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Chicken Noodle Soup