Waterzooi (Belgian Creamy Chicken and Vegetable Stew)
Chicken poached with leeks, carrots and potatoes in its own broth, finished with cream, egg yolk and lemon.
- Time1 hr 20
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 822kcal
- 34.2gcarbs
- 10.5gof which sugars
- 36gfat
- 16.6gsaturates
- 87.4gprotein
- 7.1gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken, water, onion, bay, thyme and peppercorns in a large pan. Bring slowly to a simmer, skim, and cook gently for 25 minutes.
25 min - 2
Lift out the chicken. Strain the broth into a bowl and discard the onion and herbs. Rinse the pan.
- 3
Melt the butter in the pan and add the leeks, carrots and celery. Cook gently for 5 minutes. Pour in the broth, add the potatoes and simmer for 15 minutes, until tender.
15 min - 4
Meanwhile, pull the chicken from the bones and remove the skin if you like. Add the meat to the pan to warm for 5 minutes.
5 min - 5
Whisk the egg yolks and cream in a bowl. Stir in a ladle of hot broth, then pour the mixture back into the pan off the heat.
- 6
Warm very gently for 2 minutes without boiling, until slightly thickened. Add lemon juice, salt and pepper. Serve in wide bowls with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
