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You can also use two chicken breasts and two chicken legs instead of a whole chicken
Cut the chicken filets and legs from the whole chicken and use the carcass to make your own chicken stock. Use 3 litres of water when you prepare the stock, so you will end up with the required 2 litres for this soup.
The chicken stock will have to simmer on a gentle fire for at least an hour, or for a longer time if you want a more intense flavour. You can also use store-bought chicken stock, but it will not provide the same depth of flavour.
Put the chicken breasts and legs in the fridge while you prepare the vegetables for the (waterzooi) soup.
Peel the carrots, remove the ends, and cut them into slices. Wash the leeks and cut into medium-sized rings. Wash the celery and cut it into a medium dice.
Peel the potatoes and slice them into pieces. Chop the parsley and set it aside. If you have been making your own stock, you can strain this now with a large but fine sieve, so you will have a clear chicken stock to work with.
Throw out the chicken carcass and any veggies you have strained from the stock. Reheat the stock in a pot and cook the chicken fillets and legs for approximately 20 minutes in this. Once done, remove them from the pot and cut the chicken into smaller pieces.
Heat a knob of butter in a large pan and cook the carrots, celery, leeks, and potatoes for a couple of minutes. Add 2 litres of chicken stock and bring this to a boil.
Turn down the stove and allow the potatoes and veggies to cook. Add the chicken together with 200 ml of cream.
Make a liaison by mixing the other 100 ml of cream with the egg yolks in a small bowl and put this aside.
Season the soup with pepper and salt, turning off the heat once the potatoes and vegetables are fully cooked. Stir the liaison into the soup and serve right away. Garnish with a lot of finely chopped parsley, enjoy!