Chop chicken into pieces and place in a large bowl. Bulbs, without peeling, cut crosswise in the lower part. Cut the carrots and celery into thick circles, cut the parsnips in half.
Put the vegetables in a pot with chicken, add parsley, half the dill, turmeric. Salt and pepper. Pour the contents of the pan with 3-4 liters of water, bring to a boil under the lid and reduce the heat. Remove the foam from the broth. Add the crushed bouillon cube and simmer for 2-3 hours. When the soup becomes fragrant, remove the fat from the surface.
To prepare the dumplings, in a large bowl, mix the matzo flour, lightly beaten eggs, vegetable oil, minced garlic clove, 2 tbsp. l. chopped parsley and finely grated onion. Salt and pepper. Add a pinch of crushed bouillon cube.
Add water and knead the dough until the consistency of a thick soft paste. Let the dough stand under the lid in the refrigerator for 39 minutes. Boil water in a separate saucepan. Place a bowl of cold water next to the stove.
Dip two tablespoons into the water, then scoop up the dough for the dumplings with a spoon. With wet hands, roll the dough into balls and lower into boiling water; reduce the fire. Cover the pan with a lid and cook the dumplings for 15-20 minutes.
Remove the dumplings from the pan with a slotted spoon, put on a plate for 20 minutes, so that they become dense.
Before serving, reheat the soup by adding the remaining dill and finely chopped garlic to it. Put 2-3 dumplings in each plate, pour over hot soup and sprinkle with parsley.