Traditional Acadian Fricot Recipe: A Hearty Chicken and Dumpling Soup
If you’re craving a steaming bowl of comfort, this Traditional Acadian Fricot recipe will warm you to your bones. Hailing from the East Coast of Canada, this rustic chicken and dumpling soup is a staple in Acadian kitchens. Made with tender chicken, soft vegetables, and fluffy dumplings, Fricot is the ultimate cure for cold nights and nostalgic cravings.
As someone with Acadian roots, this dish isn’t just food; it’s a story. It’s a soup my French colonial ancestors would have simmered over a woodstove, often with rabbit or fowl, and whatever was on hand from the land. While modern versions often include celery, back in the day, it wasn’t an option—just the hearty basics seasoned with summer savory.
Today, I made a big batch to freeze for the long winter ahead, and I’m sharing the recipe so you can enjoy a taste of tradition too!
Why Acadian Fricot Is Special
Fricot (pronounced free-ko) is more than just soup—it’s a piece of Acadian history. This simple yet flavorful dish showcases the resourcefulness of the early Acadians. Passed down through generations, Fricot has remained a staple in East Coast Canadian homes, offering comfort and warmth to families for centuries.
With just a few humble ingredients and the magic of summer savory, this recipe transforms into something extraordinary.
Ingredients for Traditional Acadian Fricot
Here’s what you’ll need to make a hearty pot of Fricot:
For the Soup:
- 1 whole chicken (or 6–7 bone-in chicken legs, skin on)
- 1 head of celery, diced
- 2 lbs carrots, peeled and sliced
- 4–5 yellow onions, diced
- 6 medium potatoes, peeled and cubed
- Enough water to just cover the above ingredients
- Salt and pepper, to taste
- Summer savory, to taste (I used about ¾ cup for a large stockpot)
For the Dumplings:
- 2 cups all-purpose flour
- Salt and pepper, to taste
- 1 cup of broth from the soup (approximate—add gradually)
How to Make Traditional Acadian Fricot
Step 1: Build the Soup Base
- In a large stockpot, add the chicken, celery, carrots, and onions. Pour in just enough water to cover the ingredients.
- Bring the pot to a boil, then reduce the heat to medium and let it simmer for about 30 minutes, or until the chicken is tender.
- Carefully remove the cooked chicken from the pot and place it in a bowl to cool.
Step 2: Add Potatoes and Seasoning
- While the chicken cools, add the cubed potatoes to the pot.
- Season the soup with salt, pepper, and summer savory. Give it a gentle stir and let the potatoes cook for about 10 minutes.
Tip: If you love turnip (aka rutabaga), now’s the time to add it to the pot!
Step 3: Debone the Chicken
Once the chicken is cool enough to handle:
- Remove the skin and bones carefully, ensuring no bones make their way back into the pot.
- Shred or cut the chicken into bite-sized pieces and return it to the soup.
Step 4: Make the Dumplings
- In a medium bowl, combine flour, a pinch of salt and pepper, and about 1 cup of broth from the soup.
- Mix gently with a spoon until the dough comes together—it should be soft but not sticky. Avoid overworking the dough to keep the dumplings fluffy.
Step 5: Drop the Dumplings Into the Soup
- Form small spoonfuls of dough into rough balls and carefully drop them into the gently simmering soup. Be careful not to burn yourself!
- Avoid stirring the pot after adding the dumplings—stirring can break them apart and cloud the soup.
- Let the dumplings cook until they float to the surface. Once they’re floating, turn off the heat and let the soup rest for about 10 minutes.
Tips for the Perfect Fricot Dumplings
- Don’t stir after adding the dumplings—they’re delicate until cooked.
- Ensure the soup is simmering gently, not boiling hard.
- If you like a lot of dumplings, you can easily make a second batch. Just eyeball it based on how hearty you want your Fricot to be!
A Nostalgic Taste of Acadian Tradition
This Traditional Acadian Fricot recipe isn’t just a dish; it’s a connection to our roots, our family tables, and the warmth of home. Each spoonful of tender chicken, savory broth, and fluffy dumplings brings a feeling of comfort—like a big hug on a chilly day.
Whether you’re from the East Coast or just discovering Acadian cuisine, this hearty chicken and dumpling soup is a tradition worth passing on. Serve it fresh or freeze a big batch like I did to enjoy throughout the winter months.
Bon appétit!