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2 tablespoons oil
2 pieces of chicken maryland
2 bay leaves
4-5 peppercorns
2 litres chicken stock
2 sticks celery, finely diced or grated
1 carrot, peeled and finely diced or grated
1 small onion, peeled and finely diced or grated
salt and freshly ground black pepper
½ cup chopped parsley
Sostanza Semolina Dumplings as per Semolina Dumplings Recipe


Heat oil in a large pan. Add the onion, carrot, celery, bay leaves and peppercorns and fry for approximately 1-2 minutes. Add the chicken and stock. Bring to the boil slowly and skim off any residue that forms on the surface. Do not rapidly boil your stock as this will cause the impurities from the bottom to rise and make the stock cloudy.

Simmer gently for about 5 minutes, then switch off the heat and stand for 30 minutes. Remove and shred the chicken and discard skin and bones. Set shredded chicken aside until required.

Bring the chicken stock to the boil and gently add in the Sostanza Semolina Dumplings. Simmer until tender, about 1-2 minutes. Add the shredded chicken meat to the soup. Season to taste with salt and pepper and add chopped parsley before serving.

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