New Brunswick Chicken Fricot

New Brunswick Chicken Fricot 

Makes 4 – 6 servings 


2 tablespoons butter

2 garlic cloves, minced 

1 large onion, minced 

4 celery stalks, diced

2 large carrots, diced 

8 cups chicken bone broth (homemade is best) 

3 large russet potatoes, peeled and diced

1 1/2 tablespoons summer savoury

4 cups shredded cooked chicken 

Zest of 1 lemon, grated on a microplane

Sea salt and freshly cracked black pepper 


1 ¾ cups all-purpose flour 

3 teaspoons baking powder 

½ teaspoon salt 

3 tablespoons frozen butter

1 tablespoon summer savory 

1 cup milk 

Heat a stockpot over medium-heat and melt the butter. When melted, add the garlic and cook until fragrant, about 30 seconds (keep a close watch to make sure the garlic doesn’t burn). Add the onion, celery, and carrot, season with a pinch of salt, and cook until softened and translucent. Add the broth, potatoes, summer savoury, a pinch of salt, and bring to a simmer. Let the fricot bubble and simmer away until the potatoes are just fork tender.

Meanwhile, prepare the dumplings. In a large bowl, combine flour, baking powder, salt, and mix. Add the butter and, using your hands, crumble and work into the flour. Add the savory and milk, then mix until a soft dough forms. 

Add the chicken to the soup, then shape and form the dumpling dough into small golf-ball sized pieces and place on top of the soup. Hit the fricot with cracked black pepper, then cover and cook for 15 – 20 minutes, or until the dumplings are cooked through. Delicious!!


  1. Cindy says:


  2. Katie says:

    When do you add the lemon zest ? Also there are peas in the photos. Are you supposed to put them in

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