Chicken Noodle & Matzo Ball Soup

For the Chicken

1. Dry chicken well, then season cavity with salt & pepper, then stuff with lemon and 1/2 of the garlic head
2. Tie the legs together, rub all over with butter, then season outside with salt & pepper
3. Put into a pan on top of the onion slices, and cook in the oven until the breast registers about 160 - remove (2.5 to 3 hours), cover loosely with foil and let rest

For the Soup

1. Heat about a tablespoon of oil in a large pot over medium high heat and add carrots - saute a couple minutes
2. Add the celery & onion, and saute everything another 5 minutes - then add garlic and mix in
3. Put in the thyme, bay leaves and broth - bring to a boil then turn down to a simmer - cover and let go 15 minutes
4. Remove bay leaves, then add the noodles and chicken and cook until noodles have softened - about 10 minutes
5. Season with salt & pepper to taste
6. Put in a bowl and add matzo balls, garnish with parsley

        For Matzo Balls

1. Make according to package directions, add parsley in the mix too