For The Soup:
1 whole Kosher chicken or 6 double chicken breasts
3 whole carrots
4 celery sticks (stalks and tops)
2 whole onions
1/2 cup parsley
1 parsnip
4 sprigs dill
Salt and pepper

For The Matzo Balls:
3 large eggs
2 tablespoons chicken fat or oil
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons soup stock (from above) or water

For The Chicken Salad:
Boiled Chicken from the soup (whole chicken in pieces)
3 hard boiled eggs
1/2 cup mayonnaise
Garlic powder
Salt and pepper
Toasted slivered almonds, optional

For The Soup:
Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender.

For The Matzo Balls:
Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes.
Strain the soup, reserving the chicken (for the chicken salad) and the carrots. Place the matzo balls into the strained soup. Serve the matzo ball soup with the carrots.

For The Chicken Salad:
Mix chicken, eggs and mayonnaise together. The amount of mayonnaise may vary depending on the amount of chicken. Season with garlic powder and salt and pepper, to taste. The garlic powder is the trick to making it taste so good. Top with toasted slivered almonds (optional).