What is the definitive guide to making Janis Elspas’s homemade chicken soup for Passover?

Hi there! I don’t have a single “official” written-out recipe from Janis Elspas, but based on her posts about homemade chicken soup with matzah balls for Passover, here’s a solid, traditional version in her spirit:

• 1 whole chicken (or thighs/drumsticks), skin on
• 3–4 carrots, sliced
• 2–3 celery stalks, sliced
• 1–2 parsnips, sliced (optional but very “Jewish grandma”)
• 1 onion, halved
• Fresh dill and parsley
• 2–3 garlic cloves (optional)
• Salt and pepper to taste
• Water to cover

1. Put chicken and vegetables in a large pot, cover with cold water.
2. Bring to a boil, then immediately reduce to a gentle simmer. Skim foam.
3. Simmer 2–3 hours, partly covered, until rich and fragrant.
4. Add chopped fresh herbs in the last 15–20 minutes. Adjust seasoning.
5. Strain if you like a clear broth; serve with matzah balls for Passover.

Would you like a step‑by‑step matzah ball recipe to go with it?