I recently had this dish in Belgium. Granted, I only had it the one time but this is a very different consistency than what I had. This version is pretty much a broth soup where the other dish was more like a creamy chicken with vegtables. If I were to make this again I would do several things different - cut the veggies a little smaller, do the step to let it sit overnight and also portion the chicken smaller if it is going to be a soup. It needed more salt and it tasted better the second day.
My husband said this goes to the top of the chicken soup recipes. Very easy to make. Set the timer and keep adding ingredients. I used half & half instead of heavy cream. We need more recipes from you. Posted from PAC 2009. Thanks.