Belgian Chicken Waterzooi

local_grocery_store Ingredients

• 2 pounds Chicken Thighs, bone-in, skin-on
• 4 Carrots, sliced
• 2 Leeks, sliced
• 2 stalks Celery, sliced
• 4 cups Chicken Stock
• 1/4 cup Fresh Dill, chopped
• 1/4 cup Fresh Parsley, chopped
• 2 tablespoons Fresh Chives, chopped
• 1 Lemon, juiced
• 2 tablespoons Olive Oil
• to taste Salt
• to taste Black Pepper, freshly ground
• for serving Crusty Bread or Rice

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat. Add the chicken thighs and brown them on both sides. Remove the chicken from the pot and set aside.
2. 2.In the same pot, add the leeks, carrots, and celery. Sauté for 5 minutes until slightly softened.
3. 3.Return the chicken thighs to the pot and pour in the chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through and tender.
4. 4.Remove the chicken from the pot and let it cool slightly. Remove the skin and bones, then shred the chicken into bite-sized pieces.
5. 5.Return the shredded chicken to the pot. Stir in the chopped dill, parsley, chives, and lemon juice. Season with salt and freshly ground black pepper to taste.
6. 6.Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.Serve the Belgian Chicken Waterzooi hot with crusty bread or over a bed of rice.
8. 8.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a creamier texture, you can add a splash of coconut milk or almond milk to the soup.
• chevron_rightGarnish with additional fresh herbs for a pop of color and freshness.