Belgian creamy chicken soup (Gentse waterzooi)

4.75 from 4 votes

Total Time 1 35

Servings persons

Calories 864

Wash the chicken and put the chicken in a large pan.
Stick the cloves into the peeled onion and place the onion into the pan without cutting it. Add the rest of the vegetables, roughly chopped and fill the pot with water until everything is well covered.
Sprinkle some salt into the water and add the sachet of herbs. Bring to boil.
When everything comes to the boil, let it cook on high heat for around 15 Minutes. Skim off the foam from the surface and set the heat to low heat.
In the meantime, peel the potatoes with a peeler. Cut the peeled potatoes into cubes and add to the pot after 30 minutes of cooking.
Simmer for another 30 minutes.
In the meantime, cut the vegetables for the garnish into julienne (very thin stripes). Use your food processor or your grater.
After 60 -70 minutes of cooking, remove the chicken from the pan and strain the cooking liquid. Bring to the boil again and add the vegetables julienne. Let simmer for a few minutes to soften the vegetables.
Finally add the rich cream, cut the chicken into pieces and put it back in the pan to warm it up well. Season to taste with salt and pepper and add a squeeze of lemon juice.
Serve the Belgian chicken soup in deep plates and decorate with some chervil. Serve with freshly baked bread.

You can vary the vegetables used.

Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!