Classic Passover Chicken Soup — The Essential Base Recipe

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Every year when Passover approaches, I find myself going back to my grandmother’s handwritten recipe cards. Her chicken soup wasn’t just a dish, it was the backbone of our entire holiday meal. The broth she made was so rich and golden that it practically glowed in the pot, and she’d start it two days before Seder night.

Building the perfect Passover chicken soup base isn’t complicated, but it does require patience. The key is using a whole chicken plus some extra bones if you can get them from your butcher. I like to ask for necks and backs, which add incredible depth without much cost. The vegetables are simple during Passover since we can’t use our usual aromatics like bay leaves, but carrots, celery, onions, and parsnips create a beautiful foundation. Don’t skip the parsnips, they add a subtle sweetness that makes all the difference.

Why Cold Water Makes Better Chicken Soup

The technique that changed everything for me was learning to start with cold water. When you put the chicken in boiling water, the proteins seize up immediately and you’ll never get that crystal-clear broth. Cold water allows the collagen to slowly dissolve as the temperature rises, creating that silky texture we’re after. I also learned to skim religiously during the first hour. Those gray foam bubbles aren’t just unsightly, they’ll make your soup cloudy if you ignore them.

Building Flavor Without Forbidden Seasonings

This soup freezes beautifully, so I always make a huge batch. During Passover week, having quarts of homemade chicken soup in the freezer means I can quickly reheat some for a light dinner or use it as the base for matzo ball soup. It pairs perfectly with simple steamed vegetables or a piece of homemade Passover rolls if you’re making them.

Classic Passover Chicken Soup — The Essential Base Recipe - Jewish recipe
Every year when Passover approaches, I find myself going back to my grandmother's handwritten recipe cards. Her chicken soup wasn't just a dish, it was the backbone of our entire holiday meal. The broth she made was so rich and golden that it practically glowed in the pot, and she'd start it two days before Seder night. Building the perfect Passover chicken soup base isn't complicated, but it does require patience. The key is using a whole chicken plus some extra bones if you can get them from your butcher. I like to ask for necks and backs, which add incredible depth without much cost. The vegetables are simple during Passover since we can't use our usual aromatics like bay leaves, but carrots, celery, onions, and parsnips create a beautiful foundation. Don't skip the parsnips, they add a subtle sweetness that makes all the difference. The technique that changed everything for me was learning to start with cold water. When you put the chicken in boiling water, the proteins seize up immediately and you'll never get that crystal-clear broth. Cold water allows the collagen to slowly dissolve as the temperature rises, creating that silky texture we're after. I also learned to skim religiously during the first hour. Those gray foam bubbles aren't just unsightly, they'll make your soup cloudy if you ignore them. This soup freezes beautifully, so I always make a huge batch. During Passover week, having quarts of homemade chicken soup in the freezer means I can quickly reheat some for a light dinner or use it as the base for matzo ball soup. It pairs perfectly with simple steamed vegetables or a piece of homemade Passover rolls if you're making them.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Soup
Cuisine: Jewish
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken 3-4 pounds, cut into pieces
  • 1 pound chicken bones necks, backs, or wings
  • 3 large carrots peeled and cut into chunks
  • 4 stalks celery with leaves, cut into chunks
  • 2 large yellow onions quartered
  • 2 medium parsnips peeled and cut into chunks
  • 1 bunch fresh dill tied with kitchen twine
  • 1 bunch fresh parsley tied with kitchen twine
  • 2 tablespoons kosher salt or to taste
  • 1 teaspoon black peppercorns whole
  • 16 cups cold water approximately

Method
 

  1. Place the chicken pieces and bones in a large stock pot. Add cold water to cover by about 2 inches.
  2. Bring to a gentle simmer over medium heat. This should take about 20-30 minutes. Do not let it boil rapidly.
  3. As the soup heats, foam will rise to the surface. Skim this off with a ladle or large spoon every 10-15 minutes for the first hour.
  4. Add the vegetables, herbs, salt, and peppercorns to the pot. Return to a gentle simmer.
  5. Reduce heat to low and simmer partially covered for 2.5 to 3 hours. The liquid should just barely bubble.
  6. Remove the chicken pieces and set aside to cool. Strain the soup through a fine-mesh strainer into another pot or large bowl.
  7. Discard all the solids except the chicken meat. When cool enough to handle, remove the skin and shred the meat for other uses.
  8. Let the strained soup cool completely, then refrigerate overnight. Remove the solidified fat from the surface before using.
  9. Reheat gently and taste for seasoning. Add more salt if needed before serving.

Notes

This soup base can be frozen for up to 3 months. For clearer broth, avoid stirring during cooking and keep the simmer very gentle. The chicken meat can be used for chicken salad, soup additions, or other dishes. If you can't find parsnips, substitute with more carrots.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 145
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 580mg 25%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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