Best 5 Waterzooi Au Poulet Belgian Chicken Soup Recipes

In the culinary realm of Belgium, there exists a heartwarming dish that embodies the essence of comfort and indulgence: Waterzooi au Poulet, also known as Belgian Chicken Soup. This delectable stew, originating from the serene canals of Ghent, has captivated taste buds for centuries, earning its place as a national treasure. Waterzooi, meaning "little water" in Flemish, is a testament to the harmonious marriage of tender chicken, a medley of crisp seasonal vegetables, and a velvety broth infused with herbs and spices. Its versatility allows for regional variations, each adding a unique touch to this culinary masterpiece. This definitive guide presents two cherished recipes: the classic Waterzooi au Poulet and a modern interpretation that incorporates seafood, the Waterzooi de la Mer. Both recipes promise an exquisite journey into Belgian culinary heritage, inviting you to savor the essence of this beloved dish.

Here are our top 5 tried and tested recipes!

CHICKEN WATERZOOI

Chicken Waterzooi image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 whole large chicken
4 carrots
3 celery stalks
4 shallots or small onions
Parsley
1 sprig fresh thyme
1 bay leaf
Salt and freshly ground black pepper
2 leeks
400 grams mushrooms (about 14 ounces)
4 egg yolks
1 cup cream
1 lemon, juiced
2 tablespoon butter
Pinch nutmeg

Steps:

Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste.
Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
Serve in soup plates with boiled potatoes or white steamed rice.

WATERZOOI

Waterzooi image

Waterzooi is a typical dish from Ghent in Flanders, made from chicken or fish, vegetables, cream and potatoes, served as a kind of soup with bread.

Provided by Renards Gourmets

Categories Main Course Soup

Number Of Ingredients 16

Ingredients

4 chicken legs
4 leeks (, trimmed and sliced diagonally)
1 stalk celery (, trimmed, and sliced diagonally)
3 carrots (, sliced diagonally)
4 small potatoes (, halved)
1 onion (, cut into strips)
1 bouquet garni ((bay leaf, thyme))
1 quart vegetable broth
4 tablespoons butter
2 egg yolks (, lightly beaten)
½ cup heavy cream
1 tablespoon lemon juice
Salt
Pepper (, freshly ground)
2 tablespoons chopped chervil
Dutch oven

Steps:

In a heavy-bottomed pan, melt the butter over low to medium heat.
Sauté leeks, potatoes, celery, carrots and onion for 3 minutes. Set aside.
In a Dutch oven, place the chicken legs and bouquet garni and pour the broth. Season with salt and pepper.
Cover and bring to a boil over high heat.
Reduce the heat, cover and continue cooking over low heat for 20 minutes. Add the reserved vegetables.
Cover and continue cooking for 15 minutes over low heat.
Remove the bouquet garni.

WATERZOOI DE POULET

Waterzooi de Poulet image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 carrots, peeled and diced
2 leeks, chopped, rinsed and dried
2 all-purpose potatoes, peeled and diced
Salt and white pepper
6 cups chicken stock or broth
1 fresh bay leaf or 2 leaves dried
4 sprigs fresh parsley, plus a handful chopped for garnish
4 sprigs fresh thyme
4 boneless, skinless chicken breasts, 8 ounces
1 cup heavy cream
1 large egg yolk
Crusty baguette, warmed, for passing

Steps:

In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

WATERZOOI (VATERZOY)

Waterzooi (Vaterzoy) image

I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!

Provided by Rayna Jordan

Categories World Cuisine Recipes European Belgian

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 pounds fryer or boiler chicken, cut into pieces
2 leeks, sliced
1 large onion, diced
2 stalks celery, sliced
1 ½ teaspoons salt
5 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon nutmeg
1 tablespoon all-purpose flour
1 tablespoon lemon juice
½ cup heavy cream
2 egg yolks
1 tablespoon dried parsley

Steps:

Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 7.2 g, Cholesterol 161.9 mg, Fat 24.2 g, Fiber 1 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 822.7 mg, Sugar 1.9 g

CHICKEN WATERZOOI

Chicken Waterzooi image

Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.

Provided by Julia Child

Categories dinner, weekday, main course

Time 55m

Yield Four to six servings

Number Of Ingredients 13

Ingredients

2 large carrots
2 medium onions
2 tender ribs of celery
2 medium-sized leeks, white and tender green parts only
1/2 teaspoon dried tarragon
Salt and freshly ground white pepper to taste
2 1/2 pounds cut-up frying chicken, legs or thighs or breasts (with bone), or a mixture of these
1 1/2 cups dry white French vermouth
1 1/2 to 2 cups chicken broth
1/2 cup heavy cream
1 1/2 teaspoons cornstarch
6 egg yolks
3 tablespoons minced fresh parsley

Steps:

Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
Wash and dry the chicken pieces and set aside.
Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
Strain out the cooking liquid, degrease it and adjust the seasonings.
Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
Serve with boiled potatoes, noodles, gnocchi or just good French bread.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use a large pot or Dutch oven to make the waterzooi. This will give the chicken and vegetables plenty of room to cook.
Brown the chicken pieces in a little bit of oil before adding them to the pot. This will help to develop flavor.
Use a variety of vegetables in the waterzooi. This will add flavor and color to the soup.
Add a bay leaf and a few sprigs of thyme to the pot. These herbs will help to flavor the soup.
Simmer the waterzooi for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the waterzooi with a dollop of crème fraîche or sour cream.

Conclusion:

Waterzooi is a delicious and hearty Belgian soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a waterzooi that your whole family will love.