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Belgian Chicken Soup   HT  MC  SP Belgian  60mins


Belgian name: Waterzooi 


Serves 4-6   Hot  Poultry  Main Course   Gluten  Dairy Wheat free Belgium  Europe



4 Large Chicken quarters, halved

1 Large Carrot, thickly sliced 

1 Leek, thickly sliced

2 Sticks of Celery sticks, thickly sliced 

1 large Onion, Cut into 4 wedges then halved

1 bunch Parsley

1˝L/50fl.oz. Fresh Chicken Stock 

Salt and Pepper

2 Egg Yolks



1. Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the stock.


2. Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes.


3. At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled.


4. To serve - transfer the eggs to a large soup tureen, pour the soup broth, vegetables and pieces of chicken into the eggs stirring constantly. Garnish with chopped parsley.


Although Waterzooi is a soup, it's usually  eaten as a main course with potatoes.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Belgian Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

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