Fricot à la Poule | Acadian Chicken and Dumpling Soup

Place the chicken in a large pot, add cold water, and bring it to a boil. Skim off the foam. Add half of the halved onion, salt, and black pepper, then lower the heat. Simmer gently for 55 minutes, until the surface barely trembles. Check the thickest part of the thigh near the bone; it must reach 74°C / 165°F. If it has not, cook for 10 minutes more.

Remove the chicken and let it cool slightly. Discard the skin and pull the meat into large shreds by hand. Strain the broth through a fine-mesh strainer and return it to the pot. Spoon off half the fat that has collected on top; leave the rest, as it gives the soup its body.

Finely chop the remaining onion and sauté it in butter for 6 minutes, then add it to the strained broth. Add the potatoes, cut into large cubes, and the carrot, sliced into rounds. Crumble in the dried thyme. Cook over medium heat for 14 minutes, until the potato edges are tender but the centers still hold their shape. Stir the shredded chicken back in.

Combine the flour, baking powder, and salt. Rub in the cold butter, cut into cubes, with your fingertips until the mixture resembles coarse crumbs. Add the milk all at once and stir with a spoon just until no dry flour remains—10 seconds is enough. The dough should be loose and sticky; kneading makes tough dumplings.

Bring the soup to a gentle simmer. Using a wet tablespoon, scoop out walnut-size portions and drop them onto the surface with space between them; they will double in size. Cover and cook for 18 minutes without lifting the lid. When the time is up, cut one dumpling in half: the center should be fully puffed and matte, with no wet, doughy middle. Sprinkle with chopped fresh mint and serve.