Belgian chicken soup "Waterza"

"Vater" - "water" and "zoen" - "to cook". Flanders' traditional chowder in the classic version includes fish. The chicken recipe has become popular recently.

Ingredients

• chicken 1 pc.
• chicken broth 2 cups
• cream 22% 200 ml
• potatoes (small) 6-8 pcs.
• carrots 1 pc.
• egg yolk 1 pc.
• celery 2 petioles
• leek 1 stalk
• butter
• ground black pepper
• black peppercorns
• salt

Directions

1. Cut the leeks into half rings, celery and carrots into thin strips, peel the potato tubers.
2. Melt the butter in a heavy-bottomed saucepan. Fry vegetables until soft over medium heat for ten minutes.
3. Add chicken, brown.
4. Pour the pre-cooked chicken broth into a saucepan, put potatoes, black peppercorns and bay leaves.
5. Bring the soup to a boil, simmer over low heat for half an hour. The chicken should be soft.
6. Remove the carcass from the pan and separate the meat from the bones.
7. Beat the raw egg yolk with the cream separately, add the hot broth and stir.
8. Pour the mixture into the soup, shake quickly, pepper and salt. Return the chicken meat to the soup, warm it up, do not bring it to a boil.