Ingredients

2 lbs. organic chicken (drumsticks, breasts, thighs, or a mix)

1 tsp sea salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp all-purpose seasoning (such as Flavo Rice)

2 tablespoons extra virgin olive oil

3 cups organic chicken stock, low-sodium (or substitute vegetable stock or water)

2 (16 oz.) bags organic chicken bone broth

2 large carrots, peeled and chopped

1/2 red onion, chopped

4 garlic cloves, minced

Handful fresh thyme sprigs

3-4 scotch bonnet peppers, chopped or slit on the sides

2 Irish potatoes, peeled and cubed (substitute Yukon or Russet if desired)

4-6 mini corn on the cob

1 tsp turmeric powder

1 tsp dried basil

1 tsp dried parsley

1 cup organic all-purpose flour

1/4 cup filtered cold water (plus more if needed)

1/2 tsp sea salt (for the dumplings)

Instructions

Step 1: Season the chicken by combining the freshly cleaned and rinsed chicken with 1 tsp sea salt, 1 tsp black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder in a bowl. Mix well until the chicken is fully coated.

Step 2: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, add the chicken and sear on each side for 2-3 minutes until browned. Remove the chicken from the pot and set aside.

Step 3: In the same Dutch oven, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic for 1-2 minutes until fragrant and translucent.

Step 4: Add the chopped carrots, followed by salt, black pepper, dried parsley, dried basil, turmeric powder, and garlic powder. Stir well to coat the vegetables evenly with the spices.

Step 5: Return the seared chicken to the pot. Add the chicken stock, bone broth, mini corn cobs, cubed potatoes, fresh thyme sprigs, and scotch bonnet peppers. Stir all ingredients together and bring the soup to a boil.

Step 6: To prepare the “spinners” dumplings, whisk together the flour, 1/2 tsp sea salt, and black pepper in a bowl. Slowly add the cold water while gently kneading until a stiff dough forms. Avoid adding too much water to keep the dough firm.

Step 7: Pinch off small pieces of dough and roll each between your palms into long, round dumplings. Repeat until all dough is shaped.

Step 8: Gently stir the dumplings into the simmering soup. Reduce heat to low and let simmer for 20-25 minutes until the chicken is cooked through and the dumplings are tender.

Step 9: Taste and adjust seasoning with additional salt if needed. Remove from heat and serve immediately, optionally with crackers on the side.

Tips & Variations

Adjust the number of scotch bonnet peppers to control the soup’s heat level, or substitute with milder peppers if preferred.

Use bone-in chicken pieces for richer flavor, or boneless for easier eating.

Vegetable stock or water can be used instead of chicken stock for a lighter broth.

If you prefer softer dumplings, add a little more water to the dough, but keep it slightly stiff so they hold shape while cooking.

FAQs

Can I use other types of potatoes in this soup?

Yes, Yukon Gold or Russet potatoes work well as substitutes for Irish potatoes and will provide a slightly different texture but equally delicious results.

Are scotch bonnet peppers very spicy?

Yes, scotch bonnet peppers are quite hot. Feel free to reduce the amount or remove the seeds to lower the heat, especially if you prefer a milder soup.