Every time we dig through Grandma’s old recipe box, we never fail to find treasure. We found a recipe for a classic Belgian soup with a great name: waterzooi. We made it for dinner this past weekend and no one wanted to leave the table! This was one of Julia Child’s favorite recipes, and we couldn’t agree more. One taste and you too will know why this creamy chicken soup is a real gem.
An old-fashioned combination of chicken and vegetables come together in a comforting tempered egg and cream sauce; it’s an extraordinary creation that takes chicken soup to all new levels. It’s so incredibly satisfying, and we adore its rich, velvet-like texture. It requires a little bit of effort to bring it all together, but we promise, this creamy chicken soup is definitely worth it!
INGREDIENTS
3 pounds boneless, skinless chicken thighs
2 pounds gold potatoes, peeled
2 medium celery stalks, finely chopped
2 large carrots, peeled and julienned
1 small white onion, finely chopped
2 tablespoons unsalted butter
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