Creamy Belgian Chicken Soup (Ghent Waterzooi)

Very unusual delicious creamy chicken soup! A very unusual and tasty chicken soup with cream and egg yolks.
cook time: 2h
Freya Ashford
Creamy Belgian Chicken Soup (Ghent Waterzooi)

Nutrition Facts (per serving)

128
Calories
7g
Fat
9g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Salt to taste
Egg yolks 2 pc
Potato 5 pc
Bay leaf 4 pc
Carrot 2 pc
Peppercorns to taste
Cream 200 ml
Chicken 500 g
Celery stalk 4 pc
Thyme, thyme 0.5 tsp

Recipe instructions

Step 1

Step 1
The first step is to cook the broth. To do this, you need to take a saucepan and pour about two liters of water into it. Place the whole chicken in the water (you can use any parts of the chicken). One peeled onion. And we also send spices there: dried thyme, bay leaf and a teaspoon of allspice. Put the pan on the fire. Cook over medium heat for about one hour.

Step 2

Step 2
Now vegetables. Potatoes need to be peeled and cut into small pieces. Peel the carrots and cut them into slightly smaller pieces. Peel and finely chop the onion. We also cut the celery stalks into small pieces.

Step 3

Step 3
Then cream (it is better to take cream that is thicker and fattier). And mix the egg yolks well. Beat a little with a fork.

Step 4

Step 4
When the broth is cooked, remove from heat. Place all the chicken from the pan onto a plate and the onion. We wonʼt need the onion anymore.

Step 5

Step 5
Now you will need to strain the broth through a fine sieve.

Step 6

Step 6
Take a clean pan and pour a little vegetable oil into it. Put on fire, add onion and press it for five minutes.

Step 7

Step 7
Then add the rest of the vegetables: potatoes, celery and carrots. Fill them with super aromatic broth and cook until the potatoes are ready.

Step 8

Step 8
Cool the chicken from the broth a little. Carefully remove all the meat from the bones and cut it into small pieces.

Step 9

Step 9
When the vegetables were cooked, they became soft. Season the soup with salt to taste and add chopped chicken. Mix.

Step 10

Step 10
Now, constantly stirring the soup, pour in the cream and yolks in a thin stream. Still mixing well, you may need to add some salt. And cook for another five minutes. And the Belgian soup is ready.

Additional rubrics

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