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Belgian
Chicken Soup HT MC
SP Belgian 60mins
Belgian
name: Waterzooi Serves 4-6 Hot Poultry Main Course Gluten Dairy Wheat free Belgium Europe
Ingredients 4
Large Chicken
quarters, halved 1
Large Carrot, thickly sliced 1
Leek, thickly sliced 2
Sticks of Celery
sticks, thickly sliced 1
large Onion, Cut into 4 wedges then halved 1
bunch Parsley 1½L/50fl.oz. Fresh Chicken Stock Salt
and Pepper 2
Egg Yolks
Instructions 1. Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the stock.
2.
Season with salt and plenty of pepper, bring to the boil then reduce the heat,
partially cover and simmer
for about 45 minutes. 3. At the end of the cooking time, place the egg yolks in a small saucepan over a medium heat and cook, stirring with a wooden fork or spoon until lightly scrambled.
4.
To serve - transfer the eggs to a large soup tureen, pour the
soup broth, vegetables and pieces of chicken into the eggs stirring constantly.
Garnish with chopped parsley. Although Waterzooi is a soup, it's usually eaten as a main course with potatoes.
More Chicken Recipes | General Prep & Cooking Times | More Belgian Recipes
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