“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!” - by Rayna Jordan
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
- 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.
- In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 341 cal
- 17%
- Fat
- 24.2 g
- 37%
- Carbs
- 7.2 g
- 2%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 few car..." See morerots, a clove of garlic, a pinch of dried thyme and ca. 1/4 bay leaf in step 2, as well as a few diced potatoes added half way through cooking. It was so good we’re planning a trip back!"
MAAUSTIN
"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 second..." See more time around, is I will take the meat off the bone and shred or cube it before putting it back in the soup - the whole pieces in the soup were very odd for our family."
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