Chicken Soup With Corn and Spinners

Preparation

1. Step 1

   Pat the chicken dry and season on all sides with salt and pepper.

2. Step 2

   In a large pot or Dutch oven, heat the olive oil over medium-high. Lay the chicken thighs skin side down in the pot and sear for 5 to 7 minutes per side, until the skin and flesh are deep golden brown. Transfer the chicken to a plate and set aside.

3. Step 3

   Reduce heat to medium, add the onions and cook for 3 to 5 minutes, stirring occasionally, until they begin to caramelize. Stir in the turmeric, garlic powder, onion powder, allspice and thyme.

4. Step 4

   Add the chicken stock and, using a wooden spoon, release any browned bits from the bottom of the pan. Add the carrots, corn and seared chicken along with any juices, and bring to a boil over high. Season with salt and pepper. Cover and simmer for 20 minutes over medium-low.

5. Step 5

   While the soup simmers, prepare the spinners: In a medium bowl, season the flour with ½ teaspoon of salt. Add ⅓ cup of water and stir until the dough is soft and shaggy without sticking to the sides of the bowl. If the dough is too dry, add more water a teaspoon at a time. Using lightly floured hands, roll small pieces of dough in between your palms to make tubular dumplings, about 4 inches long and ½ inch wide. Let the spinners rest for 10 minutes if time allows.

6. Step 6

   Stir the spinners into the simmering pot one at a time, to prevent them from sticking to each other. Add the kale to the pot and cover. Continue cooking for 10 to 15 minutes, until chicken is tender.

7. Step 7

   Transfer chicken to a cutting board. Remove and discard the chicken skin. Using two forks, shred the chicken and return to the pot of soup, discarding the bones. Season to taste with salt and pepper. Serve hot.