Sablon Waterzooi: Creamy Chicken & Leek Soup
A velvety traditional Belgian soup featuring tender chicken and leeks in a delicate cream base, inspired by the Sablon district's refined culinary heritage. This belgian-inspired soups ready in about 60 minutes pairs chicken thighs, medium leeks, chicken stock 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.
Ingredients
- 200 g chicken thighs
- 3 medium leeks
- 500 ml chicken stock
- 200 ml heavy cream
- 2 tbsp all-purpose flour
- 1 tbsp butter
- 1 tbsp fresh dill
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Trim 200 g chicken thighs of skin and bone, then cut into 1 cm cubes. Melt 1 tbsp butter in a medium saucepan over medium heat. Add chicken and cook for 4-5 minutes until lightly browned on all sides.
- Step 2: Thinly slice 3 medium leeks (white and light green parts only) and add to the pot. Cook for 5 minutes until softened. Stir in 2 tbsp all-purpose flour and cook for 1 minute to eliminate raw flour taste.
- Step 3: Gradually whisk in 500 ml chicken stock, then bring to a gentle simmer. Cook uncovered for 20 minutes until chicken is fully cooked and leeks are tender.
- Step 4: Remove chicken and leeks with a slotted spoon, reserving the broth. Puree half the chicken mixture in a blender until smooth, then return to the pot.
- Step 5: Stir in 200 ml heavy cream and simmer for 5 minutes until lightly thickened and coats the back of a spoon. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 6: Return chicken and leeks to the pot and heat through for 2 minutes. Garnish with 1 tbsp fresh dill before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sablon Waterzooi: Creamy Chicken & Leek Soup take to make?
Total time is about 60 minutes (20 min prep + 40 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 Sablon Waterzooi: Creamy Chicken & Leek Soup?
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 Sablon Waterzooi: Creamy Chicken & Leek Soup?
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 Sablon Waterzooi: Creamy Chicken & Leek Soup 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 Sablon Waterzooi: Creamy Chicken & Leek Soup?
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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
