Ghent Waterzooi chicken stew

Name: Ghent Waterzooi chicken stew
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook organic chicken (approx. 1.25 kg); 1 Onion; 500 g Carrots; 1 Perennial celery; 2 Rocks Leek; 2 Bay leaves; 2 Cloves; 7-10 Tbsp Nutmeg; 500 g Potatoes; 125 g vermicelli; 150 g Whipped cream; 1 collar Chives; 7-10 Tbsp salt, pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook organic chicken (approx. 1.25 kg)
1 Onion
500 g Carrots
1 Perennial celery
2 Rocks Leek
2 Bay leaves
2 Cloves
7-10 Tbsp Nutmeg
500 g Potatoes
125 g vermicelli
150 g Whipped cream
1 collar Chives
7-10 Tbsp salt, pepper

Directions

1
Chicken wash. Peel and halve the onion. Clean or peel half of the vegetables, wash and chop roughly. Put them in a large pot with onion, bay leaf, cloves and 1 pinch of nutmeg. Add chicken.
2
Add enough water (approx. 3 l) to cover the chicken. Bring to the boil and simmer for about 1 1⁄4 hour. Skim off any foam that develops in between.
3
Clean or peel and wash the rest of the vegetables. Cut carrots and celery into slices, leek into rings. Peel, wash and chop the potatoes. Lift the chicken out of the broth. Pour broth through a fine sieve.
4
Measure out approx. 2 l stock (freeze the rest of the stock as a basis for further soups) and bring to the boil in a pot. Simmer the prepared vegetables and potatoes for about 20 minutes. Add the noodles about 4 minutes before the end of the cooking time.
5
Remove chicken meat from skin and bone and cut into bite-sized pieces. Add meat and cream to the broth and heat. Wash chives, shake dry and cut into small rolls. Season soup with salt and pepper.
6
Sprinkle with chives.