Chicken Waterzooi

Ingredients

• Poultry 1 piece
• Bay leaf 1 piece
• Thyme to taste
• Butter 0 oz
• Onion 2 heads
• Chicken Broth 1½ l
• Carrot 3 pieces
• Celery stalk 3 pieces
• Leek 3 pieces
• Potato 5 pieces
• 33% Cream 10 fl oz
• Whole egg 2 pieces
• Parsley 0 oz
• Salt to taste
• White Pepper (whole) to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Slice the onion into matchsticks.

Step 3

In a heavy-bottomed pot, heat the butter, add the onion, and sauté, stirring, for 5–7 minutes.

Step 4

Rub the chicken with salt and pepper, place it breast-side down in a pot on top of the onions, pour in the broth until it covers the chicken, bring to a boil, and simmer covered over low heat for 30 minutes.

Step 5

Add the coarsely chopped leeks, carrots, and celery, along with thyme and a bay leaf. Cover with a lid and simmer for another 30 minutes.

Step 6

Add the coarsely chopped potatoes and cook for another 20 minutes, until the potatoes are tender.

Step 7

Remove the chicken, let it cool slightly, and then shred the meat, discarding the skin and bones.

Step 8

Mix the cream with the egg yolks, add a little broth from the soup, stir quickly, and then pour into the soup, mixing well.

Step 9

Return the chicken meat to the soup, and season with salt and pepper to taste.

Step 10

Add chopped parsley and serve.