Flemish Waterzooi Soup with Chicken and Leeks

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, elegant Belgian soup featuring tender chicken, leeks, and a delicate herb-infused sauce. This belgian-inspired soups ready in about 50 minutes pairs chicken thighs, butter, leek for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (12 ratings) Prep: 15 min Cook: 35 min Serves 4 Belgian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 450 g chicken thighs dry and season with 1 tsp salt and 1/2 tsp white pepper. Melt 2 tbsp butter in a pot over medium heat, then sear chicken for 5 minutes per side until golden. Remove and set aside.
  2. Step 2: Add 200 g sliced leek and 75 g diced carrot to the pot. Cook for 5 minutes until softened. Stir in 1 tbsp flour and cook for 1 minute.
  3. Step 3: Pour in 600 ml chicken stock and bring to a gentle simmer. Return chicken to pot, cover, and simmer for 15 minutes until cooked through.
  4. Step 4: Remove chicken, shred meat, and discard skin/bones. Return shredded chicken to pot.
  5. Step 5: Whisk 4 egg yolks with 150 ml heavy cream until smooth. Slowly stir in 1/4 cup hot soup to temper eggs, then pour mixture back into pot. Cook for 2 minutes, stirring constantly, until slightly thickened.
  6. Step 6: Stir in 2 tbsp chopped dill. Season with salt and white pepper. Serve hot.

Frequently asked questions

How long does Flemish Waterzooi Soup with Chicken and Leeks take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Flemish Waterzooi Soup with Chicken and Leeks?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Flemish Waterzooi Soup with Chicken and Leeks?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Flemish Waterzooi Soup with Chicken and Leeks for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Flemish Waterzooi Soup with Chicken and Leeks?

Belgian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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