Waterzooi Au Poulet (Belgian Chicken Soup)
At a Glance
- Prep
- 10 minutes
- Cook
- 50 minutes
- Total
- 1 hour
- Servings
- 4-6 serving(s)
Categories
- Main Course
- Soup
- Belgian
- European
- Simmered
- Easy
- Chicken Breast
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Make and share this Waterzooi Au Poulet (Belgian Chicken Soup) recipe from Food.com.
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Equipment
Large saucepan, Small saucepan, Wooden spoon, Soup tureen
Ingredients
- 4 large chicken quarters, halved
- 1 large carrot, thickly sliced
- 1 leek, thickly sliced
- 2 celery ribs, thickly sliced
- 1 large onion, Cut into 4 wedges then halved
- 1 ounce parsley
- 6 cups chicken broth
- salt and pepper
- 2 egg yolks
Instructions
Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the broth.
Season with salt and plenty of pepper, bring to the boil then reduce the heat, partially cover and simmer for about 45 minutes.
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.
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.
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