Step 1

In a large pot, combine whole chicken and water over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer uncovered for one hour.

Step 2

Remove the chicken. Strain liquid, reserving the broth.

Step 3

Allow the chicken to slightly cool. Pull the chicken into bite-sized pieces, discarding the skin and bones. Set meat aside.

Step 4

Using a large pot, sauté onions in 1 tablespoon of butter for 1-2 minutes. Add minced garlic and sauté an additional minute.

Step 5

Add broth, chicken, carrots, potatoes, celery, and summer savory. Add water to cover if necessary. Season with salt and pepper.

Step 6

Simmer mixture over low-medium heat for approximately 30 minutes or until the carrots and potatoes have sufficiently softened.

Step 7

Sift flour, salt and baking powder in a large bowl.

Step 8

Gradually add milk, using a fork to incorporate it into the mixture. Let the dough rest for 1-2 minutes.

Step 9

Drop the batter into the simmering fricot, one spoonful at a time. Cover and cook for 15 minutes.

Step 10

Scoop into bowls, garnish with fresh parsley and serve!