🍲 Waterzooi
Waterzooi is a Flemish stew of chicken gently simmered with potatoes, carrots and leeks in a broth enriched with cream and egg yolk. The result is a creamy, comforting soup-stew with tender meat and soft vegetables. It is served in deep bowls, often with fresh parsley.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg chicken pieces
- 400 g potatoes, cubed
- 2 carrots, cut into sticks
- 2 leeks, sliced
- 1.2 l water
- 150 ml cream
- 2 egg yolks
- Parsley, salt, pepper
Method
- Simmer the chicken in salted water for 30 minutes, skimming the foam.
- Remove the chicken, take the meat off the bones and keep it aside.
- Add the potatoes, carrots and leeks to the broth and cook for 20 minutes.
- Whisk the cream with the egg yolks, stir in a ladle of hot broth, then return it to the pot over low heat without boiling.
- Add the chicken back, season and serve sprinkled with parsley.
How to make it lighter
- Use skinless chicken to reduce fat.
- Use half the cream and add more broth and vegetables.
- A bowl of about 300 g with extra leeks and carrots is a satisfying meal.
History
Waterzooi is associated with the city of Ghent, where it was originally made with river fish before chicken became the common choice. The name comes from Dutch words for water and boiling, and it remains a classic of Flemish home cooking.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Waterzooi and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →