In a large soup pot or dutch oven, bring chicken and 32 ounces of chicken stock and 4 cups of water to a boil. Skim foam. Add a couple teaspoons of salt, celery, carrots, onions, garlic thyme and bay leaves. Cover partially (leave the lid slightly open to let steam escape) and turn heat to medium-low. Simmer for 45-60 minutes or until chicken is cooked through and easily falls off the bone.

While the soup is simmering, make the matzo ball dough. In a medium sized bowl, whisk together egg and vegetable oil with a wooden spoon. Stir in the matzo ball mix and a pinch of salt. Refrigerate for 15-30 minutes.

Once the chicken is cooked, transfer to a cutting board. Remove and discard bones. Add chicken back to the soup and bring it back to a simmer.

Take the matzo ball dough out of the fridge and divide into balls about 2 tablespoons each (about the size of a golf ball). Drop each ball of dough into the simmering broth (replace the lid after each one to keep it boiling). Simmer, covered, until cooked through, about 20 minutes.

Stir in fresh chopped parsley and serve hot.