soupBelgian

Waterzooi

Name: Waterzooi
Prep time: 35 min
Cook time: 60 min
Total time: 45 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1.4 kg Chicken (in pieces); 2 pieces Leeks; 3 pieces Carrots; 200 g Celeriac; 500 g Potatoes; 1 piece Onion; 60 g Butter; 250 ml Cream; 3 pieces Egg yolks; 2 pieces Bay leaves; 3 sprigs Thyme; 30 g Parsley; 1 piece Lemon; To taste Salt and pepper

Waterzooi is a classic Belgian soup that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Chicken (in pieces), Leeks, Carrots, Celeriac, Potatoes, Onion, Butter, Cream, Egg yolks, Bay leaves, Thyme, Parsley, Lemon and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Belgian cooking, be sure to also explore our recipe for Carbonade Flamande.

Difficulty: mediumPrep: 35 minCook: 60 minServes 5

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Ingredients

Chicken (in pieces)1.4 kg
Leeks2 pieces
Carrots3 pieces
Celeriac200 g
Potatoes500 g
Onion1 piece
Butter60 g
Cream250 ml
Egg yolks3 pieces
Bay leaves2 pieces
Thyme3 sprigs
Parsley30 g
Lemon1 piece
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🍲 Simmer

Simmer the chicken with the onion, bay and thyme for forty minutes and strain the broth.

Step 2

Cut the leek, carrot and celeriac into fine julienne of equal length.

Step 3

Sweat the vegetables in butter for ten minutes, without letting them colour.

Step 4

Add the broth and the potato in batons and cook fifteen minutes.

Step 5

Joint the chicken, return it to the pot and take it off the heat.

Step 6🥄 Mix

Whisk the yolks with the cream and ladle in hot broth, stirring, until the bowl warms up.

Step 7

Pour the mixture back into the pot off the heat, warm it through without boiling, and add lemon and parsley.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Waterzooi carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown chicken (in pieces) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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