Waterzooi (Flemish chicken stew)

    1 hour 15 min

    This traditional Flemish chicken stew recipe is a meal in itself. This dish contains chicken, leeks, onion and celery, which is thickened by cream and egg yolks. It's delicious, easy to make and highly satisfying.

    23 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 (900g) whole chicken, cut into pieces
    • 2 leeks, sliced
    • 1 large onion, diced
    • 2 sticks celery, sliced
    • 1 1/2 teaspoons salt
    • 1.2 litres water
    • 1 chicken stock cube
    • 1/4 teaspoon nutmeg
    • 1 tablespoon plain flour
    • 1 tablespoon lemon juice
    • 125ml double cream
    • 2 egg yolks
    • 1 tablespoon dried parsley

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

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

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    Reviews in English (11)


    Thank you so much for publishing this recipe – I hadn’t thought of Waterzooi for years, although it was one of my favourites when we were living in Belgium. More in the Ghent style, I added a few carrots, a clove of garlic, a pinch of dried thyme and ca. 1/4 bay leaf in step 2, as well as a few diced potatoes added half way through cooking. It was so good we’re planning a trip back!  -  18 Sep 2002  (Review from Allrecipes US | Canada)


    This soup is absolutley delicious. It has such a nice flavor to it. I did add some cubed potato as other suggested - I really think it needs it. Also the only thing I will do differently the second time around, is I will take the meat off the bone and shred or cube it before putting it back in the soup - the whole pieces in the soup were very odd for our family.  -  05 Oct 2008  (Review from Allrecipes US | Canada)


    This was the best soup I have ever made. Even my four year old gobbled it up! I highly recommend it to everyone!  -  04 Oct 2001  (Review from Allrecipes US | Canada)