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.