In a large bowl, combine your organic chicken with sea salt, black pepper, garlic powder, smoked paprika, all-purpose seasoning, and onion powder. Let it marinate for about 15 minutes.

Heat 2 tablespoons of extra virgin olive oil in a Dutch oven over medium-high heat. Add the marinated chicken and sear for 2-3 minutes on each side until golden brown. Remove chicken and set aside.

In the same pot, add another tablespoon of olive oil if needed, then add the finely chopped red onion and minced garlic. Sauté for about 3-4 minutes until translucent.

Add the chopped carrots, thyme, dried basil, and parsley. Stir well, then return the chicken. Pour in the chicken stock and bone broth, and bring to a boil for 5 minutes.

Prepare dumplings by mixing flour with a pinch of sea salt. Gradually add cold water to form a soft dough. Roll into small cylindrical shapes (spinners).

Once boiling, gently drop dumplings into the broth. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked and dumplings are puffed up.