Belgian Chicken Waterzooi

Ever wanted to taste a hug in soup form? That’s exactly what Belgian Chicken Waterzooi delivers – a creamy, comforting embrace that’s been warming Belgian homes for centuries. This traditional Flemish stew isn’t just dinner; it’s an experience that’ll have you closing your eyes with each spoonful.

What makes Waterzooi special is its perfect balance between heartiness and delicacy. The velvety broth, enriched with egg yolk and cream, creates a silky backdrop for tender chicken and sweet vegetables. It’s sophisticated enough for company but simple enough for a Tuesday night when you need something truly satisfying.

Ingredients

For the base:

• 2 tablespoons unsalted butter
• 1 onion, chopped
• 2 leeks, peeled, rinsed, and thinly sliced
• 2 large carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cups chicken broth, divided

For the protein:

• 4 chicken breasts, sliced about ½ inch thick

For the cream enrichment:

• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 large egg yolk

For finishing:

• Kosher salt and freshly ground pepper, to taste
• 1 handful parsley, chopped

Steps

1. In a large pot over medium heat, melt the 2 tablespoons of butter. Add the chopped onion, sliced leeks, chopped carrots, and celery. Cook, stirring frequently, for 8-10 minutes until the vegetables have softened but not browned. You’ll know they’re ready when the onions are translucent and the leeks have wilted significantly.
2. Pour in just enough of the chicken broth to barely cover the vegetables (approximately 2-2½ cups). Bring the mixture to a gentle boil over medium-high heat. You should see steady bubbles breaking the surface, not a rapid, rolling boil.
3. Add the sliced chicken breasts to the pot in a single layer if possible. Cover with a tight-fitting lid and reduce heat to medium-low. Simmer gently for 18-20 minutes until the chicken is completely cooked through. To test for doneness, cut into the thickest piece – it should be opaque with no pink remaining and register 165°F (74°C) on an instant-read thermometer.
4. Using tongs, carefully transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep warm. Don’t discard the cooking liquid – it’s full of flavor!
5. In a medium bowl, whisk together the 1 cup heavy cream, 2 tablespoons cornstarch, and egg yolk until completely smooth with no lumps. This mixture will thicken your soup, so thorough mixing is essential to prevent cornstarch clumps.
6. Gradually add the cream mixture to the hot vegetable broth, whisking constantly as you pour to prevent curdling. Add more of the remaining chicken broth to reach your desired consistency (usually about 1-2 more cups), stirring continuously to fully incorporate.
7. Return the chicken to the pot and season with kosher salt and freshly ground pepper to taste. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust as needed. Bring everything to a low simmer over medium-low heat.
8. Allow the waterzooi to simmer gently for 2-3 minutes until heated through and slightly thickened. Be careful not to boil after adding the cream mixture as this can cause it to separate.
9. Ladle the hot waterzooi into warmed serving bowls. Garnish generously with the chopped parsley just before serving for a fresh, bright finish and beautiful color contrast.

Smart Swaps

• Use half-and-half instead of heavy cream to reduce calories while maintaining creaminess
• Substitute boneless chicken thighs for chicken breasts for more flavor and moisture
• Try fresh tarragon instead of parsley for a French-inspired variation
• Add ½ cup white wine to the vegetables before adding broth for depth of flavor

Make It Diabetes-Friendly

• Replace heavy cream with ¾ cup unsweetened almond milk blended with ¼ cup low-fat cream cheese (reduces carbs by 8g per serving)
• Use 2 teaspoons arrowroot powder instead of cornstarch (lowers glycemic impact)
• Add extra vegetables like 1 cup green beans or ½ cup diced turnips to increase fiber content
• Serve with a side salad dressed with olive oil and vinegar instead of bread to maintain stable blood sugar

Pro Tips

• For the richest flavor, make your own chicken stock a day ahead using a whole chicken, then use the meat in the waterzooi
• The stew actually tastes better the next day, so consider making it ahead and gently reheating
• For authentic Belgian flavor, add 1 tablespoon of fresh chopped thyme to the vegetable base
• Serve with crusty bread for dipping – it’s practically mandatory!