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Gondi (Iranian Chicken Dumpling Soup)

Warm, cozy Gondi dumpling soup with tender chicken and beans.
Soft round dumplings soak up bright limey broth and spice.
Finish with herb-fresh flavor for a bowl that feels like home.

soup ⏱ 70 min 520 kcal / portion 28.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Gondi (Iranian Chicken Dumpling Soup)
v4 · rb0e705f985 20260727Z1751 1 tbsp olive oil 4 pieces chicken thigh 3 pieces onion 3.69 ml ground turmeric 2 pieces black lime 60 g parsley salt to taste 250 g cannellini bean 🍳 heat the oil in a stockpot 🍳 ⏱ 8 min sauté chicken thighs, turning once 🍳 ⏱ 2 min add onion, carrot, turmeric, black limes, parsley, peppercorns and a teaspoon of salt; sauté 🍳 ⏱ 40 min pour over water and bring to a gentle simmer; cover and cook lift all the chicken and vegetables out of the broth with a slotted spoon; save the chicken and vegetables; return the black limes to the liquid 🌀 mix dumpling ingredients with salt; with wet hands shape into 16 round dumplings 🍳 bring the broth to a gentle boil 🍳 ⏱ 30 min add cannellini beans and carefully lower the dumplings into the broth; cover and simmer on low heat 🍳 ⏱ 20 min remove the lid and simmer until the soup has concentrated in both consistency and flavour 🍽 serve the dumplings in bowls 🍽 squeeze in lime juice to serve and top with coriander Gondi Soup 🍲 1 piece carrot 20 pieces black peppercorn 250 g minced chicken 25 g unsalted butter 100 g chickpea flour ½ tsp ground cardamom ½ tsp ground cumin 1 tbsp rose water ¼ tsp crushed black peppercorn 10 g coriander leaf lime juice to taste 2 pieces onion carrot, black peppercorn 2 ml ground turmeric 1 piece black lime 50 g parsley salt 1 piece black lime cannellini bean 1 piece 10 g 1 ml coriander leaf, lime juice
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Preparation steps

  1. heat the oil in a stockpot
  2. sauté chicken thighs for 8 minutes, turning once
  3. add onion, carrot, turmeric, black limes, parsley, peppercorns and a teaspoon of salt; sauté 2 minutes
  4. pour over water and bring to a gentle simmer; cover and cook for 40 minutes
  5. lift all the chicken and vegetables out of the broth with a slotted spoon; save the chicken and vegetables; return the black limes to the liquid
  6. mix dumpling ingredients with salt; with wet hands shape into 16 round dumplings
  7. bring the broth to a gentle boil
  8. add cannellini beans and carefully lower the dumplings into the broth; cover and simmer on low heat for 30 minutes
  9. remove the lid and simmer for another 20 minutes until the soup has concentrated in both consistency and flavour
  10. serve the dumplings in bowls
  11. squeeze in lime juice to serve and top with coriander

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