Waterzooi de Poulet

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I rely like it instead of potato I use noodle.

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Excellent!

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My husband and I loved this soup. I think the fresh thyme does the trick. I used 6ou of evaporated skim milk instead of cream. I couldn't get fresh parsley at the store - so I used dried. It did, however, take a bit longer than 30 minutes. When my food woosie of a husband (he doesn't like to try new things says he'd definately eat it again - it's a winner. I think it would be a good soup for company.

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I love Rachel Ray's recipes, however I find it odd that this one is listed in the Low Fat category. This recipe calls for butter, regular - not fat free chicken broth or stock, heavy cream and an egg yolk - all of these are very fatty. My suggestion would be to use a canola based margarine instead of the butter, fat free half and half instead of the heavy cream, and omit the egg all together.

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My first time making a soup, I was very happy with it and my family really enjoyed it as well. I was expecting it to be more thick though, but its possible I did something to make it thin.

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We all enjoyed this soup. It has a lot of flavor and yet is much quicker to make than a typical chicken soup. The leeks add the predominant flavoring which gives a rather different taste from other chicken broth soups.

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I often don't use fresh herbs, opting for dried, but I think it's the fresh herbs that really make this dish.
Good comfort food.

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I've made this a number of times, and everyone who's eaten it has just loved it! I even added noodles once to please my brother-in-law (he'd had it before and requsted it again! as he is a noodle soup lover. It was awesome, both ways!

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this recipe is easy to make and tastes amazing! it is my favorite soup.

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This recipe has become a favorite of my family and friends. On our ski trips, it's a staple right along side of the clam chowder and chili.

Simple, easy, comfort food.