Serves 8
65 min
Chicken Fricot
Recipe GLPRc0b8e1e334ce26
A classic Italian-inspired chicken and vegetable soup with tender herb-seasoned dumplings. Succulent boneless chicken thighs simmer with aromatic vegetables, fresh savory herbs, and potato in a rich chicken broth, topped with fluffy baking-powder dumplings for a hearty, comforting one-pot meal.
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Ingredients
4 tbsp unsalted butter
1 tsp olive oil
2 lb boneless, skinless chicken thighs
to taste kosher salt
to taste freshly ground black pepper
3 cloves garlic cloves, roughly chopped
1 large large yellow onion, finely chopped
1 medium medium carrot, roughly chopped
1 stalk celery stalk, roughly chopped
6 cups chicken stock
4 sprigs fresh savory sprigs
1 large large russet potato, peeled and cut into 1-inch pieces
1 cup all-purpose flour
1 tbsp fresh savory, finely chopped
2 tsp baking powder
½ tsp kosher salt
½ cup whole milk
Directions
Heat the butter and olive oil in a large soup pot over medium-high heat. Season the chicken thighs with kosher salt and freshly ground black pepper. Once the butter is foaming, place the chicken thighs in the pot and sear until lightly golden on both sides, about 8 minutes total. Transfer the chicken to a plate.
In the same pot, add the chopped garlic and cook for about 1 minute until fragrant. Stir in the finely chopped onion, carrot, and celery. Sauté the vegetables for 5-7 minutes until softened.
Pour in the chicken stock and return the seared chicken thighs to the pot. Add the savory sprigs and bring the mixture to a simmer. Cook uncovered for 20 minutes until the chicken is tender and cooked through (internal temperature of 165°F).
Remove the chicken thighs from the pot and set aside to cool slightly. Add the potato pieces to the simmering broth and continue cooking for 10 minutes until the potatoes are almost tender.
Once cooled, shred or cut the chicken thighs into bite-sized pieces and return them to the pot. Remove the savory sprigs.
In a small bowl, combine the flour, finely chopped savory, baking powder, and kosher salt. Gradually stir in the milk until a soft, thick dough forms.
Bring the soup to a gentle boil. Using a spoon or small ice cream scoop, drop spoonfuls of the dumpling dough directly into the simmering broth, spacing them evenly. The dumplings should float.
Reduce the heat to low and simmer gently for 12-15 minutes until the dumplings are cooked through and fluffy. Do not stir vigorously, as the dumplings are delicate.
Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot.
