Creamy Belgian Chicken Waterzooi

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons butter 2 tablespoons butter
• 2 leeks, white and light green parts only, sliced 2 leeks, white and light green parts only, sliced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 1 bay leaf 1 bay leaf
• 1/4 cup (15 g) chopped fresh parsley 1/4 cup (15 g) chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the leeks and carrots. Sauté for a few minutes until they begin to soften.
3. 3.
   Return the chicken to the pot and add the potatoes, chicken broth, thyme sprigs, and bay leaf. Season with salt and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 5.
   Remove the chicken pieces from the pot and set aside. Discard the thyme sprigs and bay leaf.
6. 6.
   Using an immersion blender or a regular blender, puree the vegetables and broth until smooth.
7. 7.
   Return the pureed mixture to the pot and stir in the heavy cream. Cook over low heat for an additional 5 minutes.
8. 8.
   Shred the chicken into bite-sized pieces and add it back to the pot. Stir in the chopped parsley.
9. 9.
   Season with additional salt and pepper if needed. Serve hot.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly by checking the internal temperature reaches 165°F (74°C).
• Leeks — Rinse the sliced leeks thoroughly to remove any dirt or sand trapped between the layers.
• Heavy cream — For a lighter version, you can substitute the heavy cream with half-and-half or whole milk.

Tips & Tricks

• For a more pronounced herbal flavor, add a sprig of fresh tarragon to the broth.
• Serve the Waterzooi with crusty bread to soak up the delicious creamy broth.
• If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with cold water and add it to the simmering broth.

Serving advice

Serve the Creamy Belgian Chicken Waterzooi in deep bowls, garnished with a sprinkle of fresh parsley. Accompany it with warm crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a few reserved chicken pieces on top of the soup and drizzle a swirl of cream on the surface. Sprinkle some chopped parsley for a pop of color.