Waterzooi Chicken Stew (Belgium)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the ingredients: wash and dice the leek, chop the celery sticks, and peel and chop the carrot.

In a Dutch oven, melt 2 ounces of butter over low heat.

Add the chopped vegetables (leek, celery, and carrot) to the pot and cook for 10 minutes, stirring occasionally.

Add 8 ounces of diced chicken to the pot and cook for an additional 10 minutes, stirring frequently.

Pour in 25 ounces of chicken broth and cover the pot.

Season with salt and pepper to taste, being cautious as the broth may already be salted.

Cover the pot and let it cook for 30 minutes on low heat.

After 30 minutes, turn off the heat and pour in 2 ounces of heavy cream, mixing well.

Serve in soup plates and optionally sprinkle with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens