In a large bowl, combine the organic chicken with sea salt, black pepper, garlic powder, smoked paprika, onion powder, and all-purpose seasoning. Let rest for about 10 minutes.

Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken, searing for 2-3 minutes on each side until golden-brown.

Sauté red onion and minced garlic for about 2 minutes until fragrant. Then add chopped carrots, scotch bonnet peppers, thyme, turmeric, and dried basil.

Return seared chicken to the pot, add chicken stock and bone broth, followed by Irish potatoes and mini corn. Bring to a boil.

Prepare dumplings by mixing flour and sea salt, then gradually adding cold water to form stiff dough. Roll into bite-sized dumplings.

Once boiling, gently add dumplings to the soup, reduce heat, and cover to simmer for 20-25 minutes.

Taste the soup and adjust seasoning. Serve hot, garnished with dried parsley.