Ingredients

4 large chicken quarters , halved
1 large carrot , thickly sliced
1 leek , thickly sliced
2 celery ribs , thickly sliced
1 large onion , Cut into 4 wedges then halved
1 ounce parsley
6 cups chicken broth
salt and pepper
2 egg yolks
Waterzooi Au Poulet is a traditional Belgian soup that originated in the city of Ghent. It is a creamy and thick chicken soup that is flavored with a variety of vegetables such as carrots, leeks, celery, and onions. The soup gets its unique flavor from a combination of herbs such as parsley and thyme. It is usually served with bread or potatoes and is a hearty and filling meal that is perfect for the winter months.

Instructions

1.Preheat the oven to 375°F.
2.In a large pot, combine the chicken quarters, carrot, leek, celery, onion, parsley, and chicken broth.
3.Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 1 hour, or until the chicken is cooked through.
4.Remove the chicken from the pot and set aside to cool.
5.Strain the soup through a fine-mesh sieve into a clean pot and discard the solids.
6.In a small bowl, whisk together the egg yolks and 1/4 cup of the hot soup until smooth.
7.Slowly pour the egg mixture into the soup, stirring constantly.
8.Cook over medium-low heat for about 10 minutes, stirring occasionally, or until the soup has thickened and the egg has cooked through.
9.Season with salt and pepper to taste.

PROS

Waterzooi Au Poulet is a comforting and warming soup that is perfect for chilly evenings.

The chicken and vegetables in the soup make it a nutritious meal.

CONS

This soup contains a lot of sodium from the chicken broth and may not be suitable for those who need to watch their salt intake.

It also takes some time to prepare.

HEALTH & BENEFITS

Waterzooi Au Poulet contains protein from the chicken, vitamins and minerals from the vegetables, and the egg yolks provide a good source of fat-soluble vitamins.
It is a filling and satisfying meal that is also low in calories.

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