| Level: | Intermediate |
| Yield: | 4 servings |
Ingredients
- 1 whole large chicken
- 4 carrots
- 3 celery stalks
- 4 shallots or small onions
- Parsley
- 1 sprig fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 leeks
- 400 grams mushrooms (about 14 ounces)
- 4 egg yolks
- 1 cup cream
- 1 lemon, juiced
- 2 tablespoon butter
- Pinch nutmeg
Instructions
- Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste.
- Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
- Serve in soup plates with boiled potatoes or white steamed rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1241 |
| Total Fat | 89 g |
| Saturated Fat | 35 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 80 g |
| Cholesterol | 524 mg |
| Sodium | 1801 mg |
Reviews
The method isnt right. You carefully add egg/cream to simmering soup as not to cook them (don’t boil). Omit mushrooms but the leeks are key to flavor. Add chopped parsley to finish. If you parboil vegetables then add to soup, you’ll lose too much flavor. Find a recipe with a better method. But the classic waterzooi is awesome.
This dish was awesome. Very flavorful. My wife and 2 teenage sons enjoyed it as well. I do chicken soup a lot an my older thought it was just my usual chicken soup. When he tasted it he LOVED it as well. I served it as spec’d in the recipe. NiCE !!!
I made this as a light lunch before Thanksgiving dinner. It turned out well. My guests would have preferred the chicken to be just boneless chunks and not whole pieces. The flavor was great. I personally could have done without the leeks, especially after the trouble it took to find them locally. 🙂