Fricot stew is a traditional, comforting stew that has its roots in French-Canadian and Caribbean cuisines, although its popularity has spread across various regions. The dish is known for its simplicity and heartiness, often made with meat, vegetables, and aromatic herbs that come together to create a rich, flavorful broth. Depending on the region, fricot can be made with chicken, beef, or even lamb, paired with a mix of vegetables such as potatoes, carrots, onions, and peas. The stew is typically seasoned with garlic, thyme, and bay leaves, infusing the dish with a delightful combination of savory, earthy flavors.
The beauty of fricot stew lies in its versatility. It can be customized based on local ingredients, available produce, or personal preferences. While traditional fricot recipes often include root vegetables and a simple broth, some variations may include dumplings, rice, or pasta to make the dish even more filling. The slow simmering process allows the flavors to meld together, resulting in a deliciously fragrant and satisfying meal that’s perfect for any occasion, especially during colder months when comfort food is needed the most.
In French-Canadian kitchens, fricot is often seen as a hearty, family-style dish. It’s typically served as a one-pot meal, perfect for feeding a crowd. The broth, enriched by the natural juices of the meat and vegetables, creates a warming base that pairs beautifully with crusty bread for soaking up the flavors. This makes it a go-to dish for gatherings, holidays, or just a cozy dinner at home.
Fricot is an iconic stew that showcases the beauty of slow-cooked meals. Its simplicity, heartiness, and warmth make it a comforting option for any meal of the day. Whether enjoyed as a quick weeknight dinner or prepared in larger batches for family gatherings, fricot remains a cherished dish for its flavors and tradition.
Ingredients
- 1 whole chicken cut into pieces
- 2 cups potatoes peeled and diced
- 1 cup carrots sliced
- 1 cup onions chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water or chicken broth
- 1 tablespoon butter
Instructions
- In a large pot, melt butter over medium heat.
- Add the chicken pieces and cook until browned on all sides.
- Add chopped onions to the pot, cooking until they are translucent.
- Pour in the water or chicken broth, then add potatoes, carrots, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover.
- Let the fricot simmer for about 1 hour, or until the chicken is cooked through and the vegetables are tender.
- Serve hot with fresh bread or rolls.
Nutrition
Not sure where it went wrong, but mine turned out bland. Maybe I need to add more spices? Idk, but I expected better.
I think adding more spices is a great idea! Sometimes a little extra seasoning can really make a dish pop. Maybe try garlic powder or thyme?
This fricot is sooo good! I made it last night, and my whole family loved it. Definitely a keeper!
Simple recipe, but I think chicken could be cooked more. Seemed a bit underdone. The broth was nice tho.
Not sure about the butter step—doesn’t it burn with medium heat? Mine started sticking a little. Also 6 cups water felt like a lot; mine came out more like chicken soup than fricot.
So good! I can’t believe how simple it was! Fricot is going to be a regular in my house now.
I love how easy this recipe is too! Makes weeknight dinners a breeze.
Is it really that good? I mean, just chicken and veggies? Seems kinda plain to me.
Mine came out a little bland until I increased the pepper and added more salt at the end. Still good though, and the potatoes thickened it nicely.
Glad it worked for you! I always find fricot benefits from a salt/pepper adjustment at the end too—kind of like you have to “finish” the seasoning after it reduces. Potatoes are magic.
Mine was bland once… maybe I used too small of pepper? I thought 1 tsp salt was enough but next time I’m definitely tasting at the end. Also, do you cook uncovered to thicken or just simmer covered?
Way too bland for me—i had to double the pepper and add a little chicken bouillon. Still good though, just needs seasoning love.
I simmered with the lid on like it says, but it boiled over anyway. Maybe my pot was too small. Flavor was okay though.
Fricot? More like Friscott! I think I put in too much water. Oops! 😅
Haha, I’ve done that before! A little extra water won’t ruin it, just tweak the seasonings. Hope it turns out okay!
Ok but I forgot the onions and it still was delish. Who needs onions anyways??
Who cares about onions? They just make me cry! The chicken was the star 😄
Onions add flavor! You missed out a bit, but glad it was still good.
I followed the steps but my potatoes took longer than an hour. Still good though, just needed more simmer time. Flavor was solid—salt and pepper on point.
Too much onion for my taste, but overall it’s a decent dish.
Not gonna lie, I’m skeptical about only 1 tsp salt for all that liquid. Could be fine, but I’d taste as it simmers.
Delicious! Elders will remember this from way back. Reminds me of home.
I followed it mostly, but my onions kinda disappeared (in a good way?) and the broth looked cloudy. Still tasted great though, especially with rolls.
“Onions disappeared” in a good way makes sense—sounds like they totally melted into the broth. Cloudy broth can happen from the chicken simmering, starch from the potatoes, or not fully clarifying. If it tasted great, you’re good! Bread/rolls are the move with fricot.
This tastes like the kind of comfort food my grandma made. The butter step really helps, and the veggies come out tender without getting mushy. I served it with warm rolls and it was gone fast.
This is so good! My family loved it! So easy to make, too.
So glad you liked it! Fricot is such a classic dish! 😍
Haven’t tried it yet but 6 cups water seems a lot—won’t it be watery? If anyone knows, tell me.
Worst part is waiting an hour 😅 but it does end up good. I served it with rice instead of bread and it worked.
This is basically chicken soup with potatoes, right? I followed it anyway and it was fine, but I was expecting more wow. Also 6 cups water feels like a lot—ended up thinner than I wanted.
6 cups does make it a bit soupy. Next time I’d either use less water or simmer uncovered for 10–15 min to thicken up. Still tasty though!
Yeah I get what you mean—this is kind of a chicken-and-veg soup with potatoes. “Wow” might come from finishing with extra seasoning or letting it reduce a bit more at the end.
This recipe is amazing! So easy to follow and it tastes just like my grandma used to make. Thanks!
This recipe is so basic, can you make it interesting? Some spices maybe?
Not gonna lie, I was skeptical about “just” chicken, potatoes, and carrots. But the flavor actually worked. Cozy bowl food!
Fricot? I thought it was called chicken soup? Either way, it was alright.
It’s called Fricot because it’s a traditional dish, not just any chicken soup! It’s way tastier too! Definitely worth trying it again.
Chicken soup or Fricot, it’s all the same to me! But like, who actually has time for all those ingredients? I just throw some noodles in water and call it good.
Is it really supposed to be 6 cups of broth? That seems like a lot. I used 3 instead and it was fine.
What’s fricot? Can someone explain? Never heard of it before.
Honestly, pretty simple and that’s a win. I used broth instead of water and it tasted way richer. Next time I’ll maybe add a bay leaf, but it’s great as-is.
Just made this and it was a total hit! Perfect comfort food for cold days. Yum!
Pretty solid, classic fricot vibe. I used broth and it tasted way richer. Next time I’ll add a bay leaf though—missing that little “something.”
I tried it but it tasted bland… maybe I need more spices? Not sure if I would make it again.
I don’t get why you use 6 cups of water—felt too watery on my end. Like it needed way more chicken/less liquid. Maybe my pot is just bigger? Still edible.
Good point—6 cups sounds like a lot. Fricot can vary a lot depending on how big your chicken is and your pot size. I’ve found it’s usually less “soup” if you use broth and let it simmer uncovered for the last 10–15 minutes to reduce a bit.
My chicken was overcooked. I guess I left it on too long. Still tasted alright though.
Pretty solid. I followed it mostly, but I added a pinch of thyme and it bumped the flavor a lot. 1 hour felt about right for me.
Nice! I’m glad thyme worked for you—this kind of simple fricot really welcomes small herb tweaks. Also good call on the 1 hour; I’ve found it lines up pretty closely too once the chicken pieces are roughly the same size.
I dunno… I followed the steps and mine was kinda bland. Maybe because I didn’t brown the chicken enough? And “whole chicken cut into pieces” is vague—like, how big should they be? Still, if thyme fixes it then I’ll try again.
I don’t know about this one… I think it needs more flavor. Maybe garlic?
Yum! I added some garlic and thyme to mine, and it came out amazing! Definitely a keeper.
I used beef instead of chicken because that’s all I had. Still turned out great!
Bread fixes everything lol. Tastes good though!
One hour was perfect for my chicken. I was skeptical about just water, but the chicken broth option really helps.
I didn’t like the chicken skin. Can I use just the breast? That’s healthier, right?
Why would you waste the skin? It adds flavor! Just try it, you might like it next time.
Using just the breast is fine! It’s lighter and super healthy. Just remember to adjust the cooking time a bit since it cooks faster than the whole chicken.
I added some garlic and thyme for extra flavor. It was pretty good but felt like it was missing something.
I think a bit of lemon zest can really brighten up the flavors! Just a thought.
Tastes like chicken soup but with more stuff. I like it but it’s not super special.
Not sure about “1 teaspoon salt” for 6 cups—seems light. I’m also skeptical about browning the chicken before onions; I feel like the onions should go in first to prevent sticking… idk, still edible.
Made this tonight and it turned out so comforting. Browning the chicken first really makes a difference. The potatoes got perfectly soft, not mushy.
Yes!! Browning the chicken is the key. I made it once without browning and it was just… meh. This sounds exactly right—comfort food goals.
Hmmm maybe I’m doing something wrong, but after an hour my potatoes sometimes get mushy. Do you dice them super small or keep the heat really low the whole time? Also I used broth and it tasted a bit flat.
Didn’t have peas! Substituted it with frozen corn, still super good.
Wow, I made this with my kids and they helped chop everything. Such a fun activity! 😍
Chopping? Really? I think that’s dangerous for kids. Better safe than sorry!
That sounds like a blast! Cooking with kids is the best. They learn so much! 😄
Not a fan. It turned out bland and tasteless. I won’t be making this again.
Sorry to hear it didn’t work for you! Maybe try adding some spices next time? It could make a big difference!
So easy. 1 hour = perfect. Family ate it all 😂
Chicken should be cooked longer. Mine was not done! Very disappointed. 1 star.
I think I forgot the butter… oops! It still turned out ok, but not as good as I expected.
Yum! Perfect comfort food for chilly nights. Everyone loved it!
My kids ate it, which is rare. I served it with bread and they kept asking for seconds. Definitely a keeper.
This is basically chicken and veggie soup, but in a good way. The potatoes make it thicker without trying too hard. Will cook again.
Simple and comforting. I used chicken thighs instead of a whole chicken and it still turned out great. Next time I’ll add a little garlic because I can never help myself.
Wait—are we supposed to cover the pot the whole hour? I didn’t and it dried out a little. Tasted okay but not my best batch.
I made this with broth and it turned out super comforting. The butter browning the chicken really boosts the flavor—potatoes were perfectly tender after about 55-60 minutes.
This is exactly the kind of homey fricot I grew up with. Browning the chicken first makes it taste way richer, and the simmer time is spot on. Served with warm rolls—perfect.
Super easy and cheap. Also the whole house smells amazing.
Is this like a chicken stew? I don’t get why its called fricot? Seems weird.
I think fricot is just a fancy word for stew 😂. It’s delicious no matter the name!
Yes, it’s similar to a chicken stew! Fricot is just a different name used in some cultures. It’s really tasty!
I’m skeptical about just 1 hour—chicken pieces vary. Mine were not fully tender until closer to 1h 30m. Still tasty though.
Quick n easy! My kids loved it, tho they picked out the carrots, lol. Will be adding this to my meal plan.
Glad to hear your kids liked it! Carrots can be tricky sometimes, haha! 🌟
Never heard of fricot before; I’m not even sure if I prepared it right, but it tasted good lol.
The instruction to brown the chicken first is key. I did that and the whole pot smelled amazing. Also, easy weeknight meal.
Good to know. I usually skip browning bc I’m lazy after work 😅 but maybe I’ll try it next time. Does it matter if the onions get kinda golden or just translucent?
Yes!! Browning the chicken first really makes a difference. I did that too and it totally changed the flavor—way richer broth. Thanks for calling it out!
Not gonna lie, it was kinda bland for me. I followed everything but it needed way more salt (or maybe I used low-sodium broth). The texture was nice though—just had to fix the flavor with extra pepper.
Uh… I accidentally put in the onions too early and they got a little dark. But the potatoes saved it. Would make again, just watch the heat.
Could I use boneless chicken? Also, does the cook time change a lot? My family hates long simmering lol.
The instructions are super easy, but “2 cups potatoes” by volume is confusing. I ended up using about 3 medium potatoes and it was fine.
This is basically boiled chicken with veggies… ok it’s fine but I was expecting more excitement. Also I didn’t brown the chicken long enough, so it wasn’t as tasty.
Yummy 😋
Looks delicious! Can’t wait to try this recipe. Thanks for sharing! 😍
Super simple. I used frozen carrots and it still turned out great. Maybe too watery for my taste though—could’ve simmered uncovered a bit.
I think it’s fine as written. If your carrots were frozen they already have ice so yeah more water makes sence. But you can just cook it longer? Also i added a little extra salt and it helped. My opinion: still great.
Totally agree—when it gets a bit watery it’s usually because the lid stays on too tight or the carrots release water. Next time I’ll simmer it uncovered for the last 10–15 mins like you said.
Meh… I don’t get the hype. Could’ve used more veggies. Also 6 cups water seems like a lot, mine barely tasted like broth.
This fricot is soooo good! My whole family loved it! Def gonna make it again.
Made this tonight—so comforting. Browning the chicken first really helped the flavor. I served it with warm rolls and it was gone fast!
This recipe is so comforting! Perfect for chilly days. I used broth and it was amazing!
Isn’t it supposed to be called ‘fricot’? Just curious if that’s correct. I feel like there’s a difference with other chicken soups.
I totally agree! Broth makes everything better, especially on cold days! ❤️
This is the type of recipe my grandma would make. Nothing fancy, just real food. I gave it 5 stars because it hit the nostalgia button.
It tasted okay, but mine was kind of bland even with salt and pepper. Next time I’ll probably add garlic or more seasoning. Not bad though!
I’m skeptical about simmering only 1 hour with chicken pieces—mine needed closer to 1.5 hours before they were fully done. Watch the doneness.
Good point—doneness can vary a lot with chicken size. I usually check at 45–60 min and then keep simmering in 10-minute increments until the thickest piece is cooked through.
OMG! This is the best chicken recipe I’ve ever made! So easy and delicious!
Delicious! Made this for dinner and my family devoured it! Will make again.
My onions didn’t really get translucent—they just kinda melted. Still edible though, and the chicken stayed juicy.
That “melted” onion thing can happen if the heat’s a little too high or the pot isn’t hot enough for them to soften evenly. But if the chicken stayed juicy, you definitely got the main win—onions just bring sweetness/body in the end.
Yum!!!
Yesss—“frot” always hits. The potatoes + carrots in that broth are so comforting! 😋
Pretty good, but mine needed more salt at the end. Also I accidentally cut the potatoes too small so they turned a bit mushy. Still tasty though.
I love chicken dishes, but the ingredient list feels too basic. Where’s the garlic? Also I kept simmering too long because I thought ‘about 1 hour’ meant 2… still edible.
This recipe is too simple! I expected a real masterpiece. 2 stars for effort.
Nah, I disagree. Simple recipes are the easiest! Sometimes you just need a good meal without all the fuss. Real food doesn’t need to be fancy!
I think simple recipes can be the best! Sometimes it’s not about complexity but comfort. This sounds delicious! 🍲
I made something similar, but my onions never stayed “translucent” (they browned a bit). Still tasted great though. Any tip to keep them softer?
Try lowering the heat when the onions go in. After browning the chicken, give the pot a minute to cool a bit, then cook the onions on low/medium-low and stir often. Also chopped smaller helps them soften without getting too much color.
Mine browns too if I’m not careful 😅. What helped was adding onions a little later and covering the pot for a few minutes so they steam—more “soft” than “saute.”
I have no idea what ‘broth’ is. Can I use plain water? My kids loved it anyway!
Meh. It was kinda bland, I think it needs more spices or something.
Simple and honest. I appreciate recipes that don’t need a million spices. I used 6 cups of water and it still tasted good.
Yes! “Fricot” is one of those meals where simple really lets the chicken flavor come through. Love that you kept the spices minimal.
I did 6 cups too (at first i was scared it’d be too watery), but honestly it turned out great. Maybe my potatoes were just really thirsty lol. Thanks for sharing!
Not gonna lie, I was skeptical about only salt + pepper. But the flavors actually come together. Next time I’ll cut the potatoes a bit smaller for more even cooking.
Do you really need to use a whole chicken? I just used thighs and it turned out fine. Didn’t even bother with the broth.
Made this last night—so comforting. The chicken browned nicely and the veggies turned out tender without getting mushy. Served with rolls and it disappeared fast.
I’m confused. The chicken didn’t cook properly after an hour… maybe my stove is weak?
Not bad, but I found it a bit bland with only salt and pepper. I ended up adding garlic powder and a pinch of thyme and then it tasted way more “right.”
Totally get that—salt and pepper can feel a little flat. Garlic powder + a pinch of thyme is exactly the kind of simple boost this needs. I’ll try that next time!
Huh, I kinda like it plain—maybe because it’s supposed to let the chicken flavor come through. But thyme does sound good. Did you add it while simmering or at the end?
Simple and hearty. I used baby carrots and it still tasted great. Next time I might add a bay leaf because it feels like it needs something extra.
Not gonna lie, I was skeptical about just butter + salt + pepper. But the flavor is actually balanced. Would recommend!
Same here—I thought “butter + salt + pepper” would be kinda bland. But the browned chicken + onions must carry it. I’m making this again.
Wait so no garlic or herbs at all? I get it’s simple, but I’m not sure I’d call it “balanced” with just that. Still, sounds worth trying—maybe add a bay leaf?
It came out good, but mine needed more than an hour—the potatoes were still firm at 60 minutes. I ended up simmering closer to 75-80 and it fixed it.
Meh. Kinda like chicken stew, but not super special. Also i used too much pepper by mistake and it kinda overpowered everything.
Pretty solid and straightforward. I used chicken broth and it tasted richer, like restaurant-style. Wouldn’t change much except maybe add a bay leaf.
Not gonna lie, it tastes kind of plain until you add something like garlic or thyme. The broth amount is fine, but the seasoning could be bolder.
Made this tonight—so cozy. Browning the chicken first really does make a difference, and the potatoes stayed tender without turning mushy.
Pretty good but a bit too much water for my taste, made it soupy. Next time I’ll adjust that.
SIMPLE! All I need for a tiring day. Good recipe!
I don’t get why you need to use butter? Isn’t the chicken greasy enough? Anyway, I tried it without butter and it was okay.
Who needs butter? Chicken ain’t supposed to be swimmin’ in grease! I prefer it simple, just like you made it.
I think butter adds flavor and richness. Maybe that’s why your version was just okay! You should try it with butter next time!
Not sure if I’m doing something wrong, but mine came out a bit bland. I doubled the pepper and it helped. Maybe I should’ve used more salt?
I don’t have onions so I subbed onion powder. Big mistake, the texture was off and it tasted kinda flat. Sauce next time?
Great, but I swear I’m not a chef and this was easy. Thumbs up! Quick question: could I use sweet potatoes?
I followed it exactly but mine was kinda bland. Maybe I needed more salt? The chicken browned nicely though, so I’ll give it that. Also took a bit longer than an hour.
I get you—1 tsp salt for 6 cups liquid feels a bit low depending on the broth. If you used water (not broth), more salt usually helps a lot. Also pepper at the end can punch it up.
Love fricot. The simmer time matters—if you rush it, the potatoes get weird. I’d add a little extra water/broth if it reduces too much.
Not bad, but mine turned out a little bland even with the salt/pepper. Next time I’ll probably add more seasoning or maybe some garlic. The potatoes were perfect though.
I think it needed longer than 1 hour for my chicken pieces—took closer to 1.5. Otherwise the broth was great.
Good call—chicken timing really varies by chunk size. 1.5 hours sounds about right if your pieces were big.
Huh, I did it exactly 1 hour and mine was a little underdone. Next time I’ll just simmer longer too. Also I used broth and it still tasted kinda bland? Maybe I needed more salt.
I don’t know if my cut of chicken was too big, because it took forever to cook through. Eventually it was fine, but the timing felt off.
I had the same problem once—my chicken was kinda thick and it took forever. Next time I cut the pieces smaller *and* kept it at a steady low simmer instead of letting it barely bubble. Fixed it for me.
Totally sounds like the pieces were on the large side. Since the recipe says ~1 hour, smaller chunks usually cook through by then—if you go bigger, you just need more simmer time (and still covered).
Pretty good! I used chicken broth like the recipe says and it tasted richer. Next time I might add a bay leaf or a little thyme, but overall solid comfort food.
Honestly I wouldn’t change much—broth already gives it that “rich” thing. I’ve never used bay leaf in fricot though, but thyme might be nice.
Glad it worked for you! Bay leaf + thyme sounds like a great upgrade—will definitely try that next time.
Made this tonight and it was so comforting. The chicken browned nicely and the veggies turned perfectly tender. Served with rolls and it disappeared fast!
I used frozen carrots and they kinda disappeared, but the flavor was still nice. Served with bread and everyone went back for seconds.
This is giving me ‘Sunday dinner’ vibes. The onions getting translucent is key—otherwise it tastes a little sharp. I’ll definitely make it again.
Made this tonight and it was super comforting. Browning the chicken first really helps the flavor—could’ve eaten it straight from the pot. Served with warm rolls and it felt like home.
Too much salt for my taste. I’ll cut back next time. But overall, it was good.
Not gonna lie, browning the chicken made all the difference. That step is worth the patience.
Honestly I rushed that part once and it tasted kinda bland, so I believe you. Though I still simmer like 45 min cuz I’m impatient 😅
Yes!! Browning really builds the flavor. I used to skip that step but now I always do it—way better broth and chicken.
Why is it called Fricot? Doesn’t make sense to me. Regardless, it was decent.
This is exactly the kind of cozy, no-stress meal I crave. The chicken browning step really helps the flavor, and the veggies come out tender without getting mushy. I served it with baguette and it was perfect.
Yes! Browning the chicken first makes such a difference. I’ve made fricot a couple times and serving it with bread is the only way to do it 😄
Huh, I thought the veggies would get mushy too—good to know the 1 hour simmer works. What kind of chicken pieces do you use, like thighs or breast? (I usually mess that part up.)
Pretty straightforward, which I love. I used chicken broth and it tasted richer than water. Next time I might add a bay leaf for extra depth.
Bad idea for me. I boiled too hard and my chicken got kinda dry. Bread saved it though. Will try again but lower heat!
I think the butter amount is too small? Could be my pot because it didn’t seem to brown much. Still, the flavor was okay after simmering.
I followed it pretty closely, but I added a bay leaf and a little thyme because… why not? Still came out great. Would make again for sure.
Pretty solid recipe! I used chicken broth instead of water and it made a noticeable difference. Next time I might add a bay leaf or a little garlic for extra depth.
This fricot is so comforting! Just like my grandma used to make it. Perfect for a chilly evening!
I think it needed more seasoning. Mine was a little bland until I added extra black pepper and a pinch of garlic powder at the end.
It says ‘Fricot’ but isn’t this just chicken stew? Not that exciting.
The ingredient list is pretty barebones. Like, where’s the seasoning beyond salt and pepper? I feel it’ll be bland unless you add herbs.
This is basically chicken stew, but with a fancy name lol. Still, it’s one of those meals that tastes like your grandma is in the kitchen.
This looks like pure comfort food. I like that it’s simple and doesn’t require a million spices—just chicken, veg, and time. I’ll try it with homemade broth if I can.
Wait… “doesn’t require a million spices” but it only has salt and pepper? I guess it’s fine, but I’d add like garlic or bay leaf. Also do you really just boil it 1 hour? Seems a little short.
Yes! This sounds exactly like the kind of no-stress comfort food I crave. Chicken + veggies simmering for an hour is perfect, and homemade broth would make it even better.
Made this tonight—so comforting. Browning the chicken first makes a big difference, and the broth turns silky with all the potato starch. Loved it with warm rolls.
The instructions are fine, but 1 cup onions feels like a lot? I used less and it was still great. Might depend on the size of your onions.
My family called it ‘chicken stew’ and honestly, same vibe. The broth + butter base is nice. I added extra carrots and it was better the next day.
I followed it mostly but my carrots disappeared 😅 Maybe I sliced them too thin. Still good, just sweeter than I expected.
Maybe you should use bigger carrot chunks next time. Also, 1 hour might be long for thin slices—like, start checking at 45 min. Mine never gets sweet like that.
Haha “disappeared” is so real—carrots can totally melt into the broth if they’re sliced super thin or simmered a bit too long. Sweet is actually a good sign though. 😄
This is basically a chicken soup, right? Still good, but I wish it had more depth. Maybe some celery would make it pop.
I get what you mean, but I actually like it simple. Browning the chicken and using onions gives it a lot already. Still… celery could be good if you don’t mind it more “soupy.”
Kind of, yeah—this is more like a hearty chicken-and-veg soup/stew vibe. Celery would definitely add extra aroma and flavor depth. Nice suggestion!
So good with rolls—made this on a cold day and it felt like a hug. My potatoes were perfect after about an hour and a half.
Mine tasted a bit bland, even though I followed the salt/pepper. I think maybe my onions weren’t cooked long enough or I needed to reduce the broth more. Still edible though.
Looks good, but 1 hour for all chicken pieces seems quick. I’m skeptical. If it’s not falling-off-the-bone, I’ll keep simmering.
I get you—1 hour *can* be fast depending on how big the chicken pieces are. I usually do closer to 75-90 minutes or until the meat pulls easily. If it’s not there yet, keep it going on low.
This tastes like my grandma’s kitchen. The broth is so comforting, and the veggies actually stay sweet instead of mushy.
I followed the recipe but somehow it tasted a little bland. I think my salt was light. Wish there was a hint for seasoning, like adding garlic or herbs.