Main Course · Dinner · European · Belgian ·

Hearty Belgian Waterzooi with Chicken and Root Vegetables

Name: Hearty Belgian Waterzooi with Chicken and Root Vegetables
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 1 whole chicken (3-4 lbs), cut into pieces; 1 large onion, quartered; 2 celery stalks, roughly chopped; 2 carrots, peeled and halved; 5-6 parsley stems; 2 bay leaves; 10 black peppercorns; 1 tsp salt; 8 cups water; 2 tablespoons unsalted butter; 2 leeks, white part only, thinly sliced; 2 carrots, sliced; 2 parsnips, sliced; 2 potatoes, peeled and diced; 1 cup heavy cream; 3 egg yolks; 2 tablespoons parsley, chopped; Salt and pepper, to taste; Lemon slices, for serving

A traditional Belgian dish made with tender chicken and a medley of root vegetables simmered in a creamy, aromatic broth.

4.6(617 reviews)

·By Ethan Brooks·September 30, 2025

Hearty Belgian Waterzooi with Chicken and Root Vegetables — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken and Broth

For the Stew

For the Finishing Touch

Nutrition

Per serving

Calories: 603 kcal
Protein: 29.3 g
Carbs: 26.1 g
Fat: 43.4 g
Fiber: 4.9 g

Whole recipe

Total

Calories: 3618 kcal
Protein: 176 g
Carbs: 156.3 g
Fat: 260.7 g
Fiber: 29.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 whole chicken (3-4 lbs) cut into pieces	1800	150	0	135	0
1 large onion quartered	45	1.2	11	0.1	1.8
2 celery stalks roughly chopped	10	0.4	2	0.1	1
2 carrots peeled and halved	50	1	12	0.2	4
5-6 parsley stems	5	0.3	1	0	0.5
2 bay leaves	0	0	0	0	0
10 black peppercorns	6	0.2	1.4	0.1	0.5
1 tsp salt	0	0	0	0	0
8 cups water	0	0	0	0	0
2 tablespoons unsalted butter	200	0.2	0	22	0
2 leeks white part only, thinly sliced	38	1	9	0.3	1.6
2 carrots sliced	50	1	12	0.2	4
2 parsnips sliced	200	3	48	0.5	12
2 potatoes peeled and diced	220	5	51	0.2	5
1 cup heavy cream	820	5	7	88	0
3 egg yolks	165	8	1	14	0
2 tablespoons parsley chopped	4	0.3	0.6	0.1	0.4
Salt and pepper to taste	0	0	0	0	0
Lemon slices for serving	5	0.1	1.3	0	0.4

These estimates are based on typical food-composition data and are not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Rinse Chicken
Rinse and pat dry chicken pieces.
2
Combine Ingredients
Place in a large pot with onions, celery, carrots, parsley stems, bay leaves, peppercorns, and salt.
3
Add Water & Simmer
Add water and bring to a boil. Reduce heat and simmer for 1 hour.
Tip: For best results, use bone-in, skin-on chicken for more flavor in the broth.

Preparing the Vegetables

1
Melt Butter
Melt butter in a large Dutch oven over medium heat.
2
Cook Leeks
Add sliced leeks and cook until softened.
3
Add Roots
Stir in carrots, parsnips, and potatoes, and cook for about 10 minutes.
Tip: Important: Make sure to remove chicken from the bones while warm to avoid losing juices. Pro Tip: Reserve some of the chicken skin for added texture and garnish.

How to Make Hearty Belgian Waterzooi with Chicken and Root Vegetables

Total time: 3 h 20 min · Yields 6 servings

1
Strain Broth
Once the chicken is cooked, strain the broth, discard solids, and set aside.
2
Add Vegetables
Pour strained broth over prepared vegetables and simmer for 20 minutes or until tender.
3
Combine Cream & Eggs
In a bowl, whisk together cream and egg yolks, then slowly stir into the broth off the heat.