Belgian creamy chicken soup (Gentse waterzooi)
Gentse waterzooi is a classic of Belgian kitchen of which we can be proud. With this recipe you make a delicious stew of chicken, carrot, leek and celery.
Big cooking pot
large, around 3 pounds
mixed sachet of herbs from laurel
thyme and parsley stems
salt and pepper
For the julienne garnish:
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.
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.
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 minutes remove the chicken from the pan and strain the cooking liquid.
Bring to the boil again and add the vegetables julienne.
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 potatoes or freshly baked bread.
You can vary the vegetables used.