Waterzooi (Vaterzoy) Recipe - Allrecipes.com
Waterzooi (Vaterzoy) Recipe
  • READY IN hrs

Waterzooi (Vaterzoy)

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
  2. 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.
  3. In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2003

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!

 
Most Helpful Critical Review
Oct 05, 2009

This soup is good but does not make me go "Wow". It was pretty good the day after, as leftovers (better, you could taste the leeks better). I used a bit less chicken.

 

11 Ratings

Oct 05, 2008

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.

 
Feb 16, 2003

This was the best soup I have ever made. Even my four year old gobbled it up! I highly recommend it to everyone!

 
Feb 05, 2007

This was superb! In fact I just finished a bowl of left over for lunch. I did take the other poster's suggestion and added baby carrots and some sliced potatoes to the mix but all in all it was a big hit even with my 7 and 4 year olds. The nutmeg is what took it over the top for me.

 
Mar 14, 2003

I don't usually like soups..my husband does; but this was a hit with both of us! The allusive nutmeg and lemon juice flavors make this a hit (not to mention the richness of the sauce that doesn't feel as heavy as the ingredients would suggest). The flour/lemon juice mix was very thick, so I added hot liquid from the pot. Also, I followed suggestion of other reviewer and added bay leaf, thyme, garlic, and carrots, but not potatoes. great recipe for cold, wet days. yummm

 
Nov 23, 2011

i finally found a recipe that is very similar to the waterzooi my aunt used to make when we were little. like another reviewer, i too added a carrot, bay leaves and thyme. the flour and lemon mixture clumped up for me so i'll try adding some broth from the soup next time. i ate this great soup with toasted bread to soak up every last drop!

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 823 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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