Flemish chicken soup (Waterzooi) from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 115) by Amanda Hesser

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Notes about this recipe

  • twoyolks on January 08, 2016

    The chicken was mostly bland. The sauce mostly tasted of cream and lemon. The sauce never thickened more than a small amount for me.

  • Delys77 on October 31, 2011

    I thought this was a great soup. Basic chicken soup with a very rich homey twist. The liaison of egg yolks and cream makes for a great flavour. You did put a good deal more broth than they suggested and it made for a better balance of meat to soup. Great dinner soup.

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