Some recipes don’t come from cookbooks.
They come from cold kitchens, crowded tables, and the quiet understanding that food had to last.
Fricot is one of those dishes.
It isn’t flashy. It isn’t precise. It doesn’t follow rules the way modern recipes demand. Fricot is a stew-soup, a bowl of hot broth and potatoes and chicken — but what makes it unforgettable are the poutines râpées, soft, pillowy dumplings that swell gently in the pot, turning something simple into something sustaining.
This is the food of Acadian homes, made when there wasn’t much but everyone needed to eat.
And once you’ve had it, you don’t forget it.
What Is Fricot?
Fricot is best described as somewhere between a soup and a stew, but even that doesn’t fully capture it.
At its heart, fricot is a clear chicken broth enriched slowly with:
bone-in chicken
potatoes
onions
sometimes carrots
But what transforms it from a pot of soup into a meal are the dumplings.
Known as poutines râpées, these dumplings are dropped directly into the simmering broth, where they puff and soften, absorbing flavor as they cook. They aren’t meant to float prettily. They’re meant to fill you up.
Fricot was never about presentation. It was about survival, warmth, and togetherness.
Where Fricot Comes From
Fricot belongs to the Acadian people, descendants of early French settlers in what is now Atlantic Canada and parts of Louisiana.
Life was hard. Winters were long. Ingredients were limited.
So fricot became a solution:
one pot
inexpensive cuts
flexible ingredients
enough to feed everyone
Every family had their version. Some thickened it more. Some kept it brothy. Some added dumplings generously; others made just enough.
And nobody wrote it down.
Why Every Fricot Is Different
If you ask ten people for a fricot recipe, you’ll get ten answers — and every one of them will be right.
That’s because fricot was never standardized.
Some versions include:
chicken thighs or an entire stewing hen
pork instead of chicken
seafood fricot near coastal regions
dumplings made from flour, potatoes, or a mix
no dumplings at all when flour was scarce
Fricot was built around what you had, not what the recipe said.
The Soul of the Dish: Poutines Râpées
If fricot has a soul, it lives inside the dumplings.
Poutines râpées are soft, flour-based dumplings that cook directly in the broth. They’re not fancy like Italian gnocchi or delicate like spaetzle. They’re sturdy, comforting, and deeply satisfying.
As they simmer, they:
swell gently
absorb broth
become tender and pillowy inside
Breaking one open releases steam and flavor — the kind of moment that makes you slow down mid-bite.
Without the dumplings, fricot is soup.
With them, it becomes a memory.
Ingredients You’ll Need
For the Broth
1 whole chicken or 6–8 bone-in chicken pieces
8 cups water
1 large onion, chopped
3–4 medium potatoes, peeled and chunked
2 carrots (optional), sliced
Salt and black pepper to taste
For the Dumplings (Poutines Râpées)
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk (add gradually)
Note: Measurements were never exact — adjust until the dough is soft but not sticky.
How to Make Fricot (Step-by-Step)
Step 1: Build the Broth
Place chicken in a large pot with water. Bring to a gentle boil, then reduce to a simmer. Skim any foam that rises.
Add onion and a pinch of salt. Let it simmer slowly — this isn’t rushed food.
Step 2: Add Vegetables
Once the chicken is nearly tender, add potatoes (and carrots if using). Continue simmering until vegetables are soft.
Taste and season. The broth should be savory but gentle.
Step 3: Make the Dumpling Dough
In a bowl, mix flour, baking powder, and salt. Slowly stir in milk until a soft dough forms.
It should be spoonable, not stiff.
Step 4: Drop the Dumplings
Using a spoon, drop dough gently into the simmering broth. Do not stir aggressively — let them find their place.
Cover the pot and simmer gently for 12–15 minutes. The dumplings will puff and cook through.
Step 5: Serve Hot
Ladle broth, chicken, potatoes, and dumplings into deep bowls. Serve immediately.
No garnish needed. This food speaks for itself.
How Fricot Was Served
Fricot was usually served:
straight from the pot
in deep bowls
with homemade bread on the side
It wasn’t plated. It wasn’t photographed. It was eaten while it was hot, often with conversation and second helpings.
Leftovers thickened overnight and were often even better the next day.
Why Fricot Still Matters
In a world of fast food and shortcuts, fricot reminds us:
food doesn’t have to be complicated
comfort comes from simplicity
recipes carry stories
This dish fed families through hard winters, tight budgets, and uncertain times. It deserves to be remembered.
Frequently Asked Questions
Is fricot a soup or a stew?
It’s both. Fricot is intentionally in-between — brothy like soup, filling like stew.
What are poutines râpées made of?
Most commonly flour, milk, and baking powder, though potato-based versions exist in some regions.
Can I make fricot without dumplings?
Yes, but traditionally the dumplings are what make it fricot.
Can fricot be frozen?
The broth freezes well, but dumplings are best fresh. Freeze without dumplings if possible.
Is fricot similar to chicken and dumplings?
They share comfort food roots, but fricot is simpler, less thick, and more broth-focused.