Belgian Chicken Waterzooi

By MarieGlobetrotter
November 24, 2012
70 Comments


Author Notes: My father used to make this traditional Belgian dish for my family in winter. Feel free to use white fish or chicken (for this recipe I've used chicken) -- both are delicious. It's the ideal comfort food, with loads of vegetables, and can be eaten with potatoes or thick Belgian bread. MarieGlobetrotter

Serves: 4 to 6
Prep time: 10 min
Cook time: 40 min

Ingredients

  • 2 leeks
  • 2 large carrots
  • 2 celery stalks
  • 4 chicken breasts
  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 cups chicken broth, divided
  • 1 cup heavy cream
  • 2 tablespoons corn starch
  • 1 egg yolk
  • 1 handful fresh parsley, chopped

Directions

  1. Peel and wash the leeks, then chop them into thin slices. Dice the carrots and celery.
  2. Cut the chicken breasts into medium slices, about 1/2-inch thick.
  3. In a deep pot, melt the butter and sauté the vegetables and the onion for 10 minutes. Add enough chicken broth to just cover the vegetables and bring to a boil, uncovered.
  4. Add the chicken breast and cover the pot. Poach the chicken on medium heat for approximately 20 minutes, or until the chicken is cooked through. Remove the chicken and set aside. Drape some aluminum foil over top to keep it warm.
  5. In a bowl, whisk the cream, cornstarch, and egg yolk. Add this mixture to the broth and vegetables. Add more broth to thin the mixture as desired. Stir constantly until the waterzooi thickens.
  6. Add the chicken, season with salt and pepper, and cook for 2 to 3 more minutes at a low simmer.
  7. Serve in soup plates, topped with fresh parsley

More Great Recipes:
Soup|Stew|Belgian|Vegetable|Chicken|Winter|Lunch|Dinner

Reviews (70) Questions (0)

70 Comments

Kathy D. October 2, 2018
I had this dish first in Brussels and I loved it! When I got home, i used this recipe and it was awesome. After making it several times, and because I love veggies, I started to add cut up zucchini, summer squash and some potatoes. Still delicious. It's not always bad to mix up a recipe!
 
Author Comment
MarieGlobetrotter October 3, 2018
Thank you Kathy !
 
Kaite March 28, 2017
Simple and tasty! Loved the addition of the egg yolk into this soup. The only addition I would make is to add some pieces of yukon gold potatoes.
 
Author Comment
MarieGlobetrotter March 28, 2017
Thank you!
 
Kathi S. September 17, 2016
Just spent time in Brussels and had this dish for the first time-loved it. This recipe is EXACTLY what the restaurant used!! I am trying this tonight without having to experiment just follow your recipe. Kathi Schue
 
Linda B. February 21, 2016
No, I would not try to freeze it because of the dairy involved.
 
Author Comment
MarieGlobetrotter February 21, 2016
Yes, dairy is a problem because it can coagulate. I have seen people freeze it though. I just haven't tried it myself. I think it depends on the cream (if you use crème fraîche, which is made for cooking). When you re-heat, try doing it on low-heat.
 
patricia G. February 6, 2016
Fish is used rather than shrimp in Belgium. The local shrimp are very small and would be lost in waterzooi. Again, adjust cooking times.<br />
 
Linda B. February 6, 2016
This should work, but since shrimp needs so much less time to cook, the cooking time would have to be adjusted.
 
Author Comment
MarieGlobetrotter February 6, 2016
Yes, same with fish. Fish cooks faster.<br />I've never tried this recipe with shrimps but if it works well with white fish, why not.
 
Connie B. February 21, 2016
This soup probably wouldn't freeze well, do you agree?
 
Ravisharon February 6, 2016
Has anyone made this with shrimp? Wondering how that would work.<br /><br />
 
Sarag January 4, 2016
Feeding this to two teen babies recovering from too much holiday fun, lingering cough and in the case of the elder girl, removal of impacted wisdom teeth and the beginning of an implant. This will be her first real food after a diet of applesauce and jello. She is so excited---even if all she can handle is the creamy broth!
 
Author Comment
MarieGlobetrotter January 4, 2016
Awww. Cute. Thank you!
 
Windischgirl November 20, 2015
Tonight's dinner. I had the chicken, vegetables, and potatoes all prepped, so I could talk hubby through the cooking during my commute home. It was delightful to come home to a yummy dinner. Thanks for this recipe!
 
Author Comment
MarieGlobetrotter November 21, 2015
Thank you!
 
Danielle April 17, 2015
This soup is so simple and delicious. I save prep time by using pre-chopped mire poix and pre-washed and trimmed leeks (Thank you, Trader Joe's!). I made a few tweaks to bump the flavor profile by adding 8oz fresh mushrooms, 1TBS of Creole Mustard (or any good quality whole grain mustard), 1/2tsp of nutmeg, and about 1tsp of all-purpose seasoning. As for a thickening agent, I use Acacia Fiber instead of corn starch or arrowroot powder. This is definitely one of my favorite dishes.
 
Author Comment
MarieGlobetrotter April 18, 2015
Thank you very much for your nice comments!
 
Vesna D. January 16, 2016
On, for Pete's sake, here you have a perfectly good, delicious traditional Belgium recipe and you get the urge to "bump the flvor" with mushrooms and Creole Mustard? Quelle domage! I think Marie is being very gracious about it.
 
Lynn D. March 17, 2016
I don't think Danielle was being disrespectful and some of her additions (as well as the original recipe) sound delicious. We all cook with what we have, with the time available to us and what we know we and our family like. I'm nearly 70, so I have been cooking for 60 years, so I know a thing or two about how things work in the kitchen. Sometimes I follow a recipe exactly (which I did with this delicious recipe) and sometimes I mix it up. I like to hear about other people's variations.
 
Vesna D. March 17, 2016
That's OK, Lynn, I did not think that Danielle is being disrespectful. It is just that when adding things that do not belong to a TRADITIONAL recipe, you are not making that particular dish but another one that you cannot call Waterzooi. I think that if you are making it for the first time, you should give it a chance, try not to change it. It is delicate and delicious just as it is.
 
Madeline L. March 8, 2015
Yummy! I made it with cod and used arrowroot flour instead of corn starch.......that's it!
 
Rhoda M. March 3, 2015
My husband and I absolutely loved this soup. It's easy and amazing. I used chicken tenders and I fully expected them to come out rubbery but they weren't! They were very tender and tasty. This is a great recipe.
 
Author Comment
MarieGlobetrotter March 3, 2015
Thank you for kind words. I'm glad you enjoyed it
 
Doctorfoodlove February 27, 2015
This was delicious! I used cod therefore fish stock, and I added a little thyme, nutmeg, and 1/2 bag of frozen peas. A yummy, hearty meal!
 
Kate February 26, 2015
This was super yummy- my 4 and 6 year olds loved it too! I used half and half instead of heavy cream and we paired it with crispy French bread.
 
Author Comment
MarieGlobetrotter February 26, 2015
I'm glad your kids liked it!You never know right...?
 
lucy February 25, 2015
This was a big hit last night, I used thighs, slightly more fat content which made sure the chicken didn't boil and taste rubbery and we squeezed lemon for a little bite.
 
Laura D. February 24, 2015
We made this tonight and it was delicious - definitely what the doctor ordered for a bitter cold Maine winter night.
 
Author Comment
MarieGlobetrotter February 24, 2015
Oh yes, here in Canada too!!Long and cold winter
 
Lea R. February 23, 2015
Lea R <br />Made this soup yesterday while it was cold and rainy outside and my husband and I loved it. It is just as good reheated today. Wish I had seen the comment about using the half and half - will try that next time. I actually think this is one of the best soups I've had in a very long time. Thanks!
 
Author Comment
MarieGlobetrotter February 23, 2015
About the cream: to tell you the truth Belgian gastronomie is usually pretty heavy. So instead of cream, you can easily use half-half or milk. I do it too. This is just the basic recipe. My father grew up eating this at his father's restaurant.
 
patricia G. February 23, 2015
The corn starch is a hedge against curdling. You can omit it if you temper the egg yolk with cream, gradually adding warm cream to the yolk, slowly raising its temp, before dispersing the mixture into to the soup. Then warm the soup carefully -- like a custard, it will curdle if it gets too hot.
 
BethPB March 4, 2015
Thank you for this tip. I never would have thought!
 
[email protected] February 23, 2015
I am allergic to corn, how much flour or potato starch should I use in place of corn starch?
 
Robert P. February 23, 2015
I love all these comments about the soup and especially as they drift away from the original basic recipe. When you get down to it weather it be fish or fowl the thing that makes it good and different from grandma's chicken soup is the cream (I used half and half) egg and corn starch mixture.) That and being careful to not over cooking the chicken breasts pieces. And another note to another commenter, I think the whole recipe would loose a lot using thighs over chicken breasts. Just sayin'.