Waterzooi Recipe: Creamy Belgian Chicken Stew Classic 2026

Waterzooi is one of Belgium's most comforting classics: tender chicken simmered with leeks, carrots and celery, then finished with a silky broth thickened with a butter-and-flour roux and a touch of egg yolk and cream. Despite its rich, velvety look, it is a gentle, homey dish that comes together in a single pot with everyday ingredients.

The name comes from the Flemish word for "watery boil," which hints at how the chicken and vegetables are first poached in water to build a fragrant broth. That broth is then lightly thickened and enriched, so the final stew is creamy without being heavy.

This version uses chicken legs for deep flavor and stays true to the traditional method: poach, strain, thicken, and finish off the heat so the egg-yolk liaison stays smooth. Serve it piping hot with boiled potatoes and a shower of fresh parsley for a satisfying main course.

Ingredients for Waterzooi

This makes 2 generous servings as a main course.

• 2 chicken legs, cut into pieces (about 700-800 g)
• 1 small onion
• 2 leeks
• 1 celery stalk
• 300 g carrots
• 2 tablespoons celery leaves (can be dried, the ones from fresh celery, or parsley as a substitute)
• 1 liter water
• 1 teaspoon chopped thyme
• 1 bay leaf
• Salt
• Ground black pepper
• 300 g potatoes
• 1 tablespoon butter
• 1 tablespoon wheat flour
• 1 egg yolk
• 50 ml cooking cream
• 2 tablespoons chopped parsley

How to Make Waterzooi Step by Step

1. Prepare the chicken and vegetable broth

Start by making a broth: place 2 chopped chicken legs in a pot with 1 small peeled onion cut into quarters, the green part of 2 washed leeks sliced into rings (reserve the white part), 1 chopped celery stalk, 200 g washed and chopped carrots, and 1 tablespoon celery leaves. Cover with 1 liter water and season with 1 teaspoon chopped thyme, 1 bay leaf, salt and ground black pepper. Bring to a boil, lower the heat and cook for 30 minutes.

2. Strain the broth and reserve the chicken

Pass the ingredients through a strainer and reserve the broth. Take out the chicken and discard the skin.

3. Boil the potatoes

Peel and cut 300 g potatoes and boil them in a small saucepan with water and a little salt for 10 minutes, or as long as needed until tender. Drain and set aside.

4. Cook the leek and carrots in julienne in the broth

Cut 100 g carrots into julienne strips, as well as the white of 2 leeks. Boil them in the reserved broth for 2-3 minutes. Strain the broth again and reserve the carrot and leek.

5. Make a roux and add the broth

Heat 1 tablespoon butter in a small saucepan, toast 1 tablespoon wheat flour in it to make a roux, add the broth little by little and cook for a few minutes so it thickens slightly.

6. Mix the egg yolk with the cream

Meanwhile, mix 1 egg yolk with 50 ml cooking cream in a bowl.

7. Add the egg yolk mixture to the broth

Remove the broth from the heat and mix it with the egg yolk and cream mixture: you will get a light broth. Add the reserved carrot and leek.

8. Serve the chicken with the broth, vegetables, potatoes and parsley

Divide the cooked chicken between two plates, spoon over a little of the broth with vegetables and serve with the boiled potatoes. Season the waterzooi with 2 tablespoons chopped parsley and serve immediately.

Tips for the Best Waterzooi

Keep the egg yolk liaison off the heat

It is important to add the yolk and cream mixture off the heat, since it should not cook. The residual heat is what brings the broth to the right consistency, giving you an enriched, silky broth without any risk of scrambling.

Use the green leek tops for the broth and the white for the garnish

The green parts of the leeks flavor the poaching liquid and are strained out, while the tender white parts are cut into julienne and cooked briefly in the finished broth. This keeps the broth clean and gives the final dish a delicate, sweet bite.

Try the fish version if you like

For a fish waterzooi, use the heads and bones of your chosen fish to make the broth in this step. If you try the original fish version, the fish is boiled together with the julienned vegetables, since it cooks faster than chicken.

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