Light chicken waterzooi

The comforting Belgian dish revisited: chicken and vegetables simmered in a creamy broth thickened with yoghurt rather than cream. Mild and tender, it is a complete dish that is much lighter.

Preparation: 20 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 376 kcal · 39 g protein · 31 g carbohydrate · 10 g fat

Ingredients

• 4 chicken breasts
• 3 carrots
• 2 leeks
• 3 potatoes
• 150 g plain yoghurt
• 1 egg yolk
• 1 litre stock

Method

1. Poach the chicken and vegetables in the stock for 25 minutes.
2. Remove the chicken and vegetables and set aside.
3. Take the stock off the heat and thicken it with the yoghurt and egg yolk.
4. Return the chicken and vegetables and serve without boiling.

Nutritional benefits

Chicken provides lean protein, and the vegetables (carrots, leeks) provide fibre and vitamins. By thickening the stock with yoghurt and egg yolk rather than cream, this waterzooi keeps its creaminess while cutting the fat. A complete, mild and balanced Belgian dish, naturally gluten-free.

Variations and substitutions

• Use fish (fish waterzooi).
• Add celery to the vegetables.
• Lactose-free: use plant-based cream.
• With herbs: parsley, chervil.

Storing and preparing ahead

Keeps for 2 days; reheat gently without boiling (the sauce would split).

💡 Good to know

Thicken the stock off the heat and do not boil it again: the yoghurt and yolk mixture stays smooth and does not split.

Read also

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: chicken breasts · carrots · leeks · potatoes · plain yoghurt.

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