One-Pot Wonders
Belgian Chicken Waterzooi
Popular on Food52
90 Reviews
Anne L.
April 18, 2024
I was shocked to learn this was one of the top 10 Julia Child insisted on mastering, had never heard of it! I was determined to add it to the 8 we've produced successfully in our home kitchen over the years (French baguette next!). Followed recipe, took 2 liberties due to fresh produce on hand. Cut the kernels off 1 cob fresh sweet corn, added it when I returned chicken to pot. Had fresh baby spinach, use it as rim around the soup bowl & for garnish. Presentation hit all the marks, flavor exquisite. My husband & I enjoyed the silky flavorful soup completely. Took leftovers to work to share with others, everyone who sampled it loved it as well.
MarieGlobetrotter
April 18, 2024
This is very nice to hear. My father passed away since I contributed this recipe and it means all the more to me that people are making it because it was one of his favorites
Tammy G.
October 20, 2021
I made this soup exactly as instructed and while it tastes alright, it looks curdled. What did I do wrong?
patricia G.
October 20, 2021
Did the soup perhaps get too hot after you added the egg-yolk and cream mixture? I personally temper the egg-cream mixture , (plus cornstarch if using cornstarch as a safety measure) by adding small amounts of warm soup to the mixture in a jug. After gradually raising the temperature of the egg-yolk&cream mixture in this way, I stir it into the soup over low heat.
Practically E.
August 8, 2021
I grew up in Belgium and this is a taste of home for me. Especially happy that my daughter found the recipe easy to follow and is now the Waterzooi chef in the house. Thanks!
MarieGlobetrotter
August 8, 2021
Thank you. I really appreciate it, especially since this makes you taste of home
cyanestt
February 1, 2021
that looks very nice. Could I ask you a question? I am doing a research about this dish. Why are those ingredients used? like it help in taste or smell.
MarieGlobetrotter
February 1, 2021
It's name means "boiling water" in Flemish (I know, weird). The soup dates back to the 18th century and originated in Flanders, in the city of Gand. There was a water mill by the Escaut river that people also used as a grain mill and have flour. A lot of the grains ended up in the river, which attracted A LOT of fish. As a result, fishermen arrived to the city in masses. Fish became a much cheaper and could there be cooked in many ways. When fish became more scarcer and therefore more expensive, people started using chicken instead.
101281
November 2, 2019
Ellen Jennings my mum and myself just love this soup but I just have one question to ask
Can you freeze this soup and if you can how long for 2 months or three months or 4 months or less I would like to know that before I make it tomorrow.
Thank you
Can you freeze this soup and if you can how long for 2 months or three months or 4 months or less I would like to know that before I make it tomorrow.
Thank you
MarieGlobetrotter
November 2, 2019
Hi, it‘a not a problem at all. I have done it. But be careful when you reheat it. Do it slowly to make sure that the cream doesn’t separate from the rest of the ingredients. Reheat on low heat, stirring frequently.
JohnnyFox
August 11, 2019
Made it last night and it was completely delicious. Two thoughts: when I've had it in Belgium I think it contained small potatoes, is that a reasonable variant? And what does '4 cups chicken broth - divided' mean? Divided between what?
Also, I'm very envious of the china bowls in your beautiful photo!
Also, I'm very envious of the china bowls in your beautiful photo!
MarieGlobetrotter
August 11, 2019
Thanks for your comments!
You could absolutely add potatoes. Many Waterzooi do but I usually don’t eat them much in this soup because there is already so much.
About the cups, I divide them because i get to measure how thick i want the soup to be. If I want something thicker, I put less broth.
The China bowl are Food 52’s picture when they tested the recipe.
You try this with fish :)
You could absolutely add potatoes. Many Waterzooi do but I usually don’t eat them much in this soup because there is already so much.
About the cups, I divide them because i get to measure how thick i want the soup to be. If I want something thicker, I put less broth.
The China bowl are Food 52’s picture when they tested the recipe.
You try this with fish :)
patricia G.
November 2, 2019
In my family we usually served watezlooi in shallow soup plates with steamed potatoes on the side. We'd add a potato (or 2) to our plates, lightly crush the spud, and use it to mop up the delicious creamy liquid.
MarieGlobetrotter
November 2, 2019
Great idea. At least you control the potato intake and don’t get too full if you don’t want to
Adam M.
December 11, 2018
Thanks for sharing, I have had this several times when living in Europe, and this is bar none the best so far. I just made it tonight for my wife, and she loved it.
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!
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.
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.
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.
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.
MarieGlobetrotter
February 6, 2016
Yes, same with fish. Fish cooks faster.
I've never tried this recipe with shrimps but if it works well with white fish, why not.
I've never tried this recipe with shrimps but if it works well with white fish, why not.
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!
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!
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.
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.
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.
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.
Lea R.
February 23, 2015
Lea R
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!
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!
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.
[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'.
Victoria B.
February 22, 2015
my mother made this, with the exception, she used Tarragon in place of parsley, sour cream instead of heavy cream and also 1 or 2 TB lemon juice...this was an excellent soup for sick people and hangovers...
Robert P.
February 22, 2015
I used chicken breasts and they came out very tender. I didn't over cook them.
Next time I will try it with catfish and leave out the thyme and add dill.
Next time I will try it with catfish and leave out the thyme and add dill.
Linda
February 22, 2015
Good point....makes me remember that chicken THIGHS are much more flavorful and don't dry out as much as breast meat.
Cindy
February 22, 2015
This sounds like a wonderful simple soup that I will definitely make. Thing is, I never put chicken breasts in soup. It never fails that the chicken gets overcooked and hard and I hate that. So since I make a lot of slow roasted chickens, I think I'll take the leftover seasoned meat from the carcass and use that instead. Methinks that'll do just fine.
Linda
February 22, 2015
Question....if one made this with a mild, white fish, would you add the raw fish chunks at the end? How long would they take to cook without falling apart? Thanks.
MarieGlobetrotter
February 22, 2015
Good question...For the fish version, I cook the fish with the vegetables in the broth for 10-15 min. Less than the chicken. Then take it out, set aside, do step 5 of the recipe, put the fish in a soup bowl, then pour the soup over it. So don't put it back in like you do with the chicken.
yeast L.
February 22, 2015
Lovely recipe. I'll look forward to making it. Fennel might be a nice addition to the version with white fish. Bon appetit!
Linda
February 22, 2015
p.s. I forgot to say that instead of heavy cream I used part evaporated 2% milk and part half and half.....saved a little fat but was just as flavorful!
Linda
February 22, 2015
I LOVE this soup! It's hearty and flavorful. I did temper the yolk/cream/cornstarch mixture by whisking in a little of the warm broth, then stirred it all back into the broth/vegetable mixture. For those who thought it a little bland, try a sautéing a minced clove of garlic with the vegetables and add a sprig or two of fresh thyme. Also, some additional chicken stock base could be added. You can do so much with this soup. I might add some sliced mushrooms next time and swirl in some fresh spinach leaves just before serving. I can't wait to reheat it tomorrow after all the flavors marry one another!! Thanks for a great recipe on a cold, rainy day here in Texas.....
Robert P.
February 22, 2015
This is a great comfortable soup. I left out the onion as the leeks were quite large and added salt, pepper and a pinch of thyme. I made enough to freeze as I had no plans to have it every day for the next week and I didn't want it to go stale in the fridge.
MarieGlobetrotter
February 22, 2015
I m glad you liked it. It reminds me so much of my childhood. I always make more on purpose and freeze it to have some for later.
rachiti
February 23, 2015
Marie - Was there any trouble with texture once thawed? I know milk/dairy-based soups tend to have a different texture after freezing & thawing...just wondering if this is a low enough ration of broth to cream to negate that effect.
MarieGlobetrotter
February 23, 2015
I know it can happen with dairy-based soup but usually it doesn't with this one.I think the best advice I can give you is to stir it constantly when your reheat it to allow the ingredients to remix well.
rachiti
February 23, 2015
Thank you. Thank you for highlighting this dish for us. I will keep the fish version in mind too.
patricia G.
February 22, 2015
I learned to make this with fish at the Belgian seaside of my youth. We cut the vegetables into little sticks (not too finely julienned) and tempered the egg yolk/ cream without cornstarch. Finished with chopped parsley (I also like chervil) and a nice yellow potato to break up into the soup and mop up the creamy broth.
Margaret
February 22, 2015
If making this with white fish, should fish stock be used instead of chicken stock?
Linda
February 22, 2015
Do you use the entire leek, green top too? Adding some herbs such as thyme would add more flavor, for those who think it's too bland. Can't wait to try it. Thanks.
MarieGlobetrotter
February 22, 2015
Only use the white. I never use the entire leek because the green is too hard. And yes, you can add herbs. Also use a good broth with a lot of flavor.
Gareth D.
February 22, 2015
This soup sounds marvelous but much as I would love the cream, my body wouldn't. Can it be replaced, perhaps, with greek yogurt?
MarieGlobetrotter
February 22, 2015
Oh yes, I'm sure you can. It would not be the first I use Greek yogurt in a soup recipe.Belgian "gastronomie" is quite rich and this soup is always eaten as a main dish.
Gareth D.
February 22, 2015
Many thanks....this soup will definitely be on this week's menu, especially since the northeast needs all the "help" it can get.
Beverly S.
February 21, 2015
I made this as written but found it lacking in depth of flavor and character. I added red curry paste and this gave it a little oomph, but still lacking that certain something. A good starting point but needs more.
maria.kudla
February 21, 2015
Just made this soup with chicken and it is really tasty! I am eager to try it with fish.
MarieGlobetrotter
February 21, 2015
I'm glad you liked it! I love both recipes and make little changes sometimes (different veggies, adding curry...)
Dana B.
February 20, 2015
If using the white fish, would you add that in near the end of cooking time?
MarieGlobetrotter
February 20, 2015
For the fish, don't add it near the end. Cook it for 10-15 minutes in the fish or vegetable broth (Until cooked. Choose a fish that is firm a won't easily break). Remove the fish and set it aside (cover). Do step 5. Put the fish in your soup bowls and simply pour the soup over it.
Jimmy H.
February 19, 2015
Wouldn't you need to temper the egg yolks in? I would think that adding them in directly would curdle them
MarieGlobetrotter
February 19, 2015
Well I have always done it this way really. Just beating the egg and the cream. Then adding it to the soup.
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