Caribbean Chicken Soup

Steps

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1. 1
   Cut the chicken into small pieces. Season with oil, salt, black pepper, curry powder, garlic powder, all purpose seasoning, thyme, and green seasoning. Mix well and set aside to marinate.
   ▶ ≈0:34
2. 2
   Heat oil in a pot, add the seasoned chicken, and cover for about 5 minutes. Stir, then cover again for another 5 minutes to partially cook the chicken.
   ▶ ≈1:31
3. 3
   Add the chopped potatoes, carrots, and frozen spinach. Cover and cook for 2-3 minutes to build the flavours.
   ▶ ≈2:27
4. 4
   Pour in about 5 cups of water. Add thyme sprigs and scotch bonnet pepper, season lightly with salt and all purpose seasoning. Cover and simmer for about 10 minutes until potatoes are tender.
   ▶ ≈3:15
5. 5
   Make the dumplings: mix plain flour, cornmeal, a pinch of salt, and mixed herbs. Gradually add room temperature water while kneading to form a smooth dough. Rest for about 5 minutes.
   ▶ ≈3:42
6. 6
   Check the pot; the pumpkin should be cooked. Crush some of the pumpkin to thicken the soup and add depth, leaving some whole. Add the chopped scotch bonnet pepper pieces.
   ▶ ≈5:19
7. 7
   Add the dumplings to the pot. Cover and simmer for about 10 minutes until the dumplings are cooked through.
   ▶ ≈5:46
8. 8
   Sprinkle with freshly cracked black pepper. Remove the thyme sprigs and whole scotch bonnet pepper. Add frozen spinach and simmer for another 5 minutes. Taste and adjust seasoning as needed.
   ▶ ≈7:02