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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.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Course Main Course
Cuisine Belgium
Servings 4 persons


  • Potatoe peeler
  • Big cooking pot
  • Knive


  • 1 chicken large, around 3 pounds
  • 4 potatoes
  • 1 onion white
  • 2 carrots big
  • 2 twigs celery
  • 2 cloves
  • 1 mixed sachet of herbs from laurel thyme and parsley stems
  • 1 cup rich cream (200 ml)
  • fresh chervil
  • salt and pepper
  • lemon juice

For the julienne garnish:

  • 4 carrots
  • 2 leek proteins
  • ½ fennel


  • 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.
Keyword chicken, soup