Prepare matzah balls according to package instructions and let them chill in the fridge.
Finely chop the onion, then celery, and sauté them in a saucepan with 2 tablespoons of olive oil for 2 to 3 minutes.
Peel and chop the carrots into bite-size chunks then add them as well, and sauté everything for about 10 minutes.
Add chicken pieces and 2 cups of water, cover your saucepan, and let it cook for 10 minutes. If you want a rich meaty flavor you can substitute the water with chicken broth.
Add egg noodles and 1 cup of water and let it cook for 5 minutes. If You want to save time you can cook the noodles in a separate pot while the chicken is cooking too.
Season with black pepper and salt, a teaspoon of oregano, and chicken powder. If you used chicken broth please skip the chicken powder.
Add matzo balls, cover the saucepan, and cook for 10 minutes. If needed add a little bit more water so the matzo dumplings can sink in a broth and cook well.
Scoop into bowls to serve and garnish with chopped chives.
