I'm hoping someone can help me out. I was trying to duplicate the chicken soup my mother used to make. I'm talking about jewish style, Friday night (for lack of a better description) chicken soup. Mine tasted good but it was quite dark and not at all like the crystal clear broth my mother made. Hers was similar in color to a glass of white wine, it was that clear. I did not use a kosher chicken, but I did skim the pot as it was cooking. Anybody know what the trick is to getting a clear broth...please help.