Leek and Chicken Waterzooi with Fresh Dill

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

A creamy, herb-infused chicken and leek soup with a delicate texture, traditionally served with crusty bread. This belgian-inspired soups ready in about 50 minutes pairs chicken thighs, medium leek, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 35 min Serves 4 Belgian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Trim root ends from leeks and slice thinly. Rinse thoroughly under cold water to remove grit. Pat dry.
  2. Step 2: Melt 2 tbsp butter in a medium saucepan over medium heat. Add 3 sliced leeks and cook 8 minutes until softened but not browned, stirring occasionally.
  3. Step 3: Stir in 3 tbsp all-purpose flour and cook 1 minute, whisking constantly to form a smooth paste.
  4. Step 4: Gradually whisk in 2 cups chicken stock until smooth, then add 8 oz bone-in chicken thighs. Bring to a gentle simmer and cook 20 minutes until chicken is tender.
  5. Step 5: Remove chicken, shred with two forks, and return to pot. Stir in 1 cup heavy cream and 2 tbsp fresh dill. Simmer 5 minutes until heated through, season with 1/2 tsp salt and 1/4 tsp white pepper.

Frequently asked questions

How long does Leek and Chicken Waterzooi with Fresh Dill 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 Leek and Chicken Waterzooi with Fresh Dill?

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 Leek and Chicken Waterzooi with Fresh Dill?

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 Leek and Chicken Waterzooi with Fresh Dill 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 Leek and Chicken Waterzooi with Fresh Dill?

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.

What others are saying

Related recipes