Recipe by Rayna Jordan
"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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fryer or boiler chicken, cut into pieces
1 1/2 teaspoons
chicken bouillon granules
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!
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.
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.
This was the best soup I have ever made. Even my four year old gobbled it up! I highly recommend it to everyone!
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.
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 341
** Calories from Fat: 218
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