Waterzooi (Vaterzoy)

Waterzooi (Vaterzoy)

7

"I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!"

Ingredients

1 h 15 m {{adjustedServings}} servings 341 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
  2. In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
  3. In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
  4. Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.
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Reviews

7
  1. 11 Ratings

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Thank you so much for publishing this recipe – I hadn’t thought of Waterzooi for years, although it was one of my favourites when we were living in Belgium. More in the Ghent style, I added a f...

This soup is absolutley delicious. It has such a nice flavor to it. I did add some cubed potato as other suggested - I really think it needs it. Also the only thing I will do differently the ...

This was the best soup I have ever made. Even my four year old gobbled it up! I highly recommend it to everyone!