Gentse waterzooi (Belgian creamy chicken soup)

Ghent’s creamy stew-soup of chicken, leek, carrot and celery, thickened with egg yolks and cream and finished with plenty of parsley.

Ingredients

4 servings

Missing something? Ingredients with × can be left out.

1
Poach the chicken in the stock with the thyme and bay leaf until cooked. Lift it out, remove skin and bones and cut the meat into pieces. Strain the broth.
2
Melt the butter and gently cook the leeks, carrots, celery and onion, all cut into thin strips, without colouring.
3
Add the broth and the peeled, diced potatoes and simmer until tender.
4
Return the chicken to the pot and heat through.
5
Whisk the yolks with the cream, mix in a ladle of hot broth, then stir it into the pot over low heat until slightly thickened. Do not let it boil.
6
Season, scatter with parsley and serve in deep plates with crusty bread.

Tips and questions

Why did the sauce curdle?: The egg yolks overheated. Temper them with a ladle of broth first and never let the soup boil after adding them.
Can I make it with fish?: Yes, the original Ghent waterzooi was made with river fish. Use firm white fish and add it for the last 5–6 minutes.

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