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Mémère's Acadian Chicken Fricot

5 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour
Course Soup
Cuisine French
Servings 8


  • 1 chicken carcass (mémère uses a box of chicken broth from the store, which works great too, but it's cheaper and more homesteady to make your own bone broth)
  • 2 or 3 cups of chopped chicken (I use whatever is stuck to the bones of the chicken after we've had chicken dinner)
  • 1 large onion, diced
  • 8 carrots, peeled and sliced
  • 6 large potatoes, peeled and sliced
  • 4 celery stalks, sliced
  • To taste Pepper and salt
  • 2 tbsp summer savoury spice (No substitutes. This is what makes the soup. Bonus points if you grow your own.)


  • Make a bone broth with the chicken carcass. Simply put the carcass in a pot and cover with water. Let simmer for 24 to 48 hours. Strain out the bones and use the remaining broth for the soup
  • Add the remaining ingredients to the broth. Bring to a boil and then simmer for an hour or until all the vegetables are cooked.
    Note: You may notice that there are not any measurements for how much broth you should use and that's because I just pour some in until all the vegetables are covered. Any leftover bone broth can be frozen and used for your next soup.
Keyword acadian chicken fricot, chicken fricot, fricot