One of my favourite meals to make during the colder months is Acadian Chicken Fricot. This is a traditional soup that I learned to make from my family while growing up in New Brunswick, Canada. If you are looking for a delicious soup to warm you up, and you are tired of plain old chicken noodle, then this is the recipe for you!
Since only about half of my readers are from Canada, I will take a moment to explain a bit of Acadian history. When the French settlers came to Canada in the 17th/18th century, they named it Acadia. This is now known as the Eastern Canadian provinces such as Nova Scotia, Prince Edward Island, and New Brunswick, which is where I was born and raised. In fact, my french last name Thibodeau was one of only 47 Acadian surnames originally recorded back in the 1671 Census.
This means that my family came from France about 350 years ago and we have been Acadian ever since. So when I make Acadian Chicken Fricot, it has truly been passed down over generations.
There are probably a ton of variations on this chicken soup recipe, but there are a few ingredients (like summer savoury) that make my version a true Acadian Chicken Fricot. If you have ever made Chicken & Dumplings soup, it is very similar, with just a few slight differences. The best part about making this Acadian Stew is how easy it is!
RECIPE FOR ACADIAN CHICKEN FRICOT
- Chopped potatoes
- Diced onions
- Chopped Carrots
- Chicken Stock
- Salt & Pepper
- Summer Savoury (or Sage)
- Celery (Optional)
- Baking powder
- Melted Butter
- Milk or water
Add 3-4 cups of water into a pot along with your seasonings (salt, pepper, summer savoury and chicken stock).
Throw in chopped chicken (fresh or cooked) and bring your water to a boil. Reduce your heat to medium and allow to simmer while you prepare your vegetables.
Dice onions, celery (optional), peel & chop potatoes and carrots. Add to the pot and keep on medium heat while you prepare your dumplings. If you don’t like dumplings, skip this step and just simmer your soup for another 30 minutes before serving.
For your dumplings, add the dry ingredients into a bowl (flour, salt, pepper, baking power & savoury) and stir together. Next, add the liquids (milk and melted butter) until a sticky dough forms. I made enough for 5 large dumplings.
With a spoon, drop your dumplings into your soup, cover and let simmer for 7-10 more minutes.
Voila! Your Acadian Chicken Fricot is ready to be served! I find leftover fricot warmed up and eaten the next day has even more flavour!
This soup stores well in the fridge for 4-5 days and in the freezer for 2-3 months! I usually don’t store mine with the dumplings inside. Dumplings are best fresh, in my opinion!
I hope you enjoyed this Acadian Chicken Fricot recipe. If you want to try it sometime, certainly, feel free to Pin it on your Pinterest! If you do make it, please let me know how it goes by reaching out on Twitter Instagram or in the comments below!
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