1. Cut chicken into eight pieces. Add to a large stock pot along with (raw) onion, celery, carrots, turnip, garlic, parsley, bay leaf, thyme, peppercorns and salt. Add enough water to cover all ingredients and bring to a simmer over high heat. Reduce heat to medium-low and simmer for one and a half hours.
2. Bring a large pot of lightly salted water to a boil. Add two to three ladlefuls of soup to add flavor to the matzah balls. Moisten your hands, then shape matzah-ball dough into balls, rolling them between your palms. Add to boiling water and cover. Simmer until cooked, about 30-40 minutes. Use a slotted spoon to transfer matzah balls to a paper towel-lined plate to drain.
3. Transfer chicken to a cutting board and shred. Pour soup through a sieve, then return broth with desired vegetables back into the pot. Add matzah balls.
4. Garnish with caramelized onions. Optional garnish of fresh spiralized vegetables of choice and freshly cracked black pepper.