Fresh Chicken Soup

For Chicken Soup:

Place the chicken pieces in a large stockpot; add water, bouquet garni, and season with salt and pepper. Add 1/3 of each of the carrots, onions, and celery. Cover and bring to a boil over high heat. Skim off any foam or fat that collects at the top. Reduce heat and gently simmer for 2 hours.

Meanwhile, prepare the matzo dumplings (recipe below).

Strain the soup into a large bowl. Place the strained chicken mixture in a large roasting pan to cool. Pour broth back into stockpot and add remaining vegetables and garlic. Bring to a gentle simmer. When chicken is cool enough to handle, pick meat from bones and add the chicken meat to the chicken broth. Discard the bones and strained vegetables. Adjust seasoning if desired.

For Matzo Dumplings:

In a mixing bowl, combine matzo meal and butter, using fingertips to fully incorporate. Work in the remaining ingredients. The matzo dough should be soft and grainy. Cover with plastic wrap and place in the refrigerator while the broth is cooking.