Waterzooi Au Poulet (Belgian Chicken Soup)

1. 1

   Place all the vegetables into a large saucepan, place the chicken on top of the vegetables then add the broth.

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.