Remove giblets from chicken, rinse it and pat dry. Place chicken in a large stock pot and cover completely with 10 cups of water. Simmer chicken until it is cooked through.
Test by pulling on the leg joint – it should be loose and the meat inside the joint should be white (not red). Remove the chicken from the pot to cool.
Bring the pot of chicken stock to a simmer, skimming off the fat from the stock as it rises (save 3 Tbsp. of fat for the matzo balls). Taste the stock and season it with salt, pepper, and chicken base to get the flavor right. Set the stock aside (you will need approximately 8 cups of well seasoned stock).
In a medium bowl, combine matzo ball mix with 2 eggs and 3 Tbsp. of the chicken fat removed from the stock. Stir to combine then refrigerate, covered, for 30 minutes.
Cut the carrots, celery, and onion into medium dice. In a second soup pan, sauté the vegetables in a bit of oil until they soften slightly. Season vegetables with salt, pepper, oregano and thyme. Add 8 cups of stock to the pot and reduce the temperature to low.
Remove the skin from the cooled chicken. Slice the breast meat for the soup and set aside (save remaining meat for another use).
Remove the matzo ball mixture from the refrigerator and form it into small balls – be careful not to roll the balls too firmly; they should hold together, but not be made too dense by over-rolling. There should be enough mix to make approximately 12 matzo balls.
Add the chicken breast meat to the pot and bring the soup to a gentle boil. Add the matzo balls and continue cooking at a gentle boil for another 15 minutes. Matzo balls will float to the top of the pot as they finish cooking.
Taste the soup again and adjust seasonings by adding salt, pepper, and base if needed. Chop some fresh parsley and add to the soup just before serving.
Ladle up some love and be sure to include at least one matzo ball per serving.