| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 2 leeks, chopped, rinsed and dried
- 2 all-purpose potatoes, peeled and diced
- Salt and white pepper
- 6 cups chicken stock or broth
- 1 fresh bay leaf or 2 leaves dried
- 4 sprigs fresh parsley, plus a handful chopped for garnish
- 4 sprigs fresh thyme
- 4 boneless, skinless chicken breasts, 8 ounces
- 1 cup heavy cream
- 1 large egg yolk
- Crusty baguette, warmed, for passing
Instructions
- In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 593 |
| Total Fat | 35 g |
| Saturated Fat | 19 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 27 g |
| Cholesterol | 195 mg |
| Sodium | 1566 mg |
Reviews
Very bland without much depth of flavor. Much better soup recipes out there.
I rely like it instead of potato I use noodle.
Excellent!
I love Rachel Ray’s recipes, however I find it odd that this one is listed in the Low Fat category. This recipe calls for butter, regular – not fat free chicken broth or stock, heavy cream and an egg yolk – all of these are very fatty. My suggestion would be to use a canola based margarine instead of the butter, fat free half and half instead of the heavy cream, and omit the egg all together.
My first time making a soup, I was very happy with it and my family really enjoyed it as well. I was expecting it to be more thick though, but its possible I did something to make it thin.
We all enjoyed this soup. It has a lot of flavor and yet is much quicker to make than a typical chicken soup. The leeks add the predominant flavoring which gives a rather different taste from other chicken broth soups.
I often don’t use fresh herbs, opting for dried, but I think it’s the fresh herbs that really make this dish.
Good comfort food.
Good comfort food.
I’ve made this a number of times, and everyone who’s eaten it has just loved it! I even added noodles once to please my brother-in-law (he’d had it before and requsted it again!) as he is a noodle soup lover. It was awesome, both ways!
this recipe is easy to make and tastes amazing! it is my favorite soup.
This recipe has become a favorite of my family and friends. On our ski trips, it’s a staple right along side of the clam chowder and chili.
Simple, easy, comfort food.