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Flemish chicken soup (Waterzooi)

Method

 

  • Melt the butter and oil in a large heavy-bottomed casserole or pot. Season the chicken and gently cook it for about 10 mins, covered, turning occasionally. Don’t brown!
  • Then add the leeks, celery and carrots with the stock, a decent amount of seasonings, the nutmeg and parsley sprigs. Cover and cook very gently for about 30-40 mins.
  • When cooked, remove the chicken and, when cool enough to handle, finely shred the meat, discarding the skin and bones.
  • Strain the soup and return to the casserole with the juice of 1 lemon and gently heat.
  • Lightly beat the egg yolks with the cream. Then gradually add to the soup, continually whisking until it lightly thickens. DON’T BOIL!
  • Return the chicken to the casserole and whisk well. Taste for seasoning and briefly cook to warm.
  • Finely slice the remaining lemon and remove any pips. Then place in individual flat soup bowls and ladle the soup over the top. Serve with a sprinkling of chopped parsley.

 

Ingredients

 

  • 4 tbsp butter
  • 4 tbsp olive oil
  • 1 x 2 kg chicken, portioned
  • sea salt & freshly ground pepper
  • 4 medium leeks, white & pale green parts only, split in half lengthways & rinsed well
  • 4-6 celery stalks, halved crossways
  • 2 medium carrots, peeled & halved crossways & then lengthways
  • 1½ litres chicken stock
  • a little freshly ground nutmeg
  • 8 sprigs curly parsley, washed well
  • 2 lemons
  • 4 large egg yolks
  • ½ cup cream
  • 2 tbsp chopped Italian (flat leaf) parsley

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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