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Waterzooi

Name: Waterzooi
Total time: 75 min
Yield: Serves 4
Cuisine: Belgium
Ingredients: 600g Chicken Thigh; 2 Green Onion (Long); 2 Carrot; 2 Celery; 3 Potato; 30g Butter; 2 tsp Chicken bouillon; 150ml Heavy Cream; 2 Egg Yolk; To taste Parsley; 1 tsp Salt; A pinch Black Pepper

Soup

⏱ 75 min

👥 Serves 4

Difficulty ⭐

Chicken and vegetables simmered mellow with cream and egg yolk — a Belgian soup-stew from Ghent.

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📖 The Story Behind This Dish

Waterzooi comes from the old city of Ghent in northern Belgium. It was originally made with river fish, but the chicken version is now more common. Chicken is simmered with leek, carrot, celery, and potato and finished creamy with egg yolk and cream. Its gentle flavor sits somewhere between a soup and a stew.

🌆 Where it's eaten: At a canal-side restaurant in Ghent, a deep bowl of creamy soup full of chicken and vegetables is enjoyed with bread for dipping.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
Green Onion (Long) 2
Carrot 2
Celery 2
Potato 3
Butter 30g
Chicken bouillon 2 tsp
Heavy Cream 150ml
Egg Yolk 2
Parsley To taste
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Cut the leek, carrot, and celery into thin strips and sauté in butter until soft.
Add the chicken, 1L water, and chicken stock powder and simmer 30 minutes.
Add the diced potatoes and simmer 15 minutes until tender.
Remove the chicken, tear into bite-sized pieces, and return to the pot.
Mix the egg yolks and cream, thin with a little soup, add to the pot, and heat without boiling.
Season with salt and pepper and scatter with parsley.

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