Recipe printed from:

a bowl filled with a traditional Acadian chicken stew including chunks of potato, carrot, chicken and a dumpling in broth

Acadian Fricot with Dumplings

Recipe and photo submitted by Chef Kris Gaudet

Chef’s Notes:

  • Traditionally, potato dumplings are used in this recipe. Due to high potassium levels in potatoes, I’ve created flour dumplings, or “dough boys”.
  • This can easily be made into a vegan soup. Remove chicken broth, use vegetable broth, and omit chicken, and add more low potassium vegetables of choice.

Acadian Fricot with Dumplings



680 g      Boneless chicken pieces, skin removed (chicken breast preferred)
4 Cups     Chicken stock/broth, no salt added
3 Cups     Water
1                Onion large, chopped
2 Tbsp     Canola oil
1 Tbsp      Flour, all purpose
200g       Potatoes, peeled and cubed (*Follow cooking procedure)
1 Tsp         Black pepper, ground
½ Tsp       Summer savory
2               Carrots, medium, peeled and sliced
2               Celery stalks, cut lengthwise and diced


1 Cup       Flour, all purpose
¾ tsp       Baking soda
1.5 tsp     Cream of tartar
3/4 Cup  Water, cold

*Potassium Leaching Method for Cooking Potatoes:

Using Fresh Potatoes:

  1. Peel potatoes
  2. Cut into strips (1.2 cm x 1.2cm) or dice (2 cm x 2 cm x 2 cm)
  3. Boil in water for 8 minutes
  4. Drain potatoes
  5. Add clean water and soak (12 hours if possible)
  6. Use as required
  7. This can be done the day or two before cooking


  1. In a large pot simmer the boneless chicken pieces in boiling stock/broth for 30 minutes.
  2. Remove pieces, save the cooking liquid and let the chicken cool slightly.
  3. In a separate pan, sweat onions, carrots and savory in oil for five minutes.
  4. Add the flour and stir for another 1-2 minutes. Add the cooking liquid. Bring to a boil to thicken and turn down to a simmer. Add remaining ingredients.
  5. As this is simmering, add meat to soup.
  6. Adjust seasoning if needed.

Dumpling Instructions:

  1. In a bowl mix flour, salt and baking powder.
  2. Gradually add cold water.
  3. Drop the mixture into the Fricot, a spoonful at a time and let sit 7 minutes before the Fricot is ready to serve. Fricot must be boiling before adding dumplings or they will sink to the bottom.

Nutrient Analysis

  • Calories: 245.3 KCal
  • Protein: 24.7 g
  • Carbohydrates: 22 g
  • Fibre: 2 g
  • Total Fat: 5.9 g
  • Sodium: 213.6 mg
  • Phosphorus: 221.63 mg
  • Potassium: 567.54 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 263 g

Renal and Diabetic Exchanges

3.5 protein choices
1.5 starch choices
3 vegetable choices

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup