Chicken Soufflé

Name: Chicken Soufflé
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 600 g Chicken fillet; 250 ml Milk; 1 a. š. Vegetable oil

Diet-friendly, light, and nutritious for the whole family! Chicken soufflé is a nostalgic dish that brings back childhood memories. Made from simple ingredients, it’s hearty, yet low in calories - soft, delicate, and incredibly tasty.

4.2

(9)

Updated : 16 October, 2025

Easy

About 45 min.

Ingredients

600 grams

Chicken fillet

150 milliliters

Milk

50 grams

White bread

2

Eggs

1 cup

Sauce, paste

0.5 teaspoon

Salt

Sauce

250 milliliters

Milk

25 grams

Butter

1 tablespoon

Wheat flour

For dish

1 teaspoon

Vegetable oil

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

First, prepare the béchamel sauce, as it needs time to cool. Any milk fat content will do; use real butter without vegetable additives, and a heaping tablespoon of flour.

Step 2

To make the béchamel: in a saucepan with a thick bottom, melt the butter over low heat.

Step 3

Add the flour to the hot butter and stir quickly to avoid lumps. Fry the flour for a few minutes, stirring constantly.

Step 4

Without stopping stirring, pour in the milk (about 2 cups or 480 ml). Use a whisk for convenience. Continue cooking over very low heat, stirring constantly until the flour is fully dissolved.

Step 5

Cook the sauce until the first bubbles appear; it should thicken. Once this happens, remove it from heat and let it cool.

Step 6

Now prepare the soufflé itself. Use chicken breast fillet, preferably chilled - this keeps the soufflé juicy.

Step 7

Break the bread into pieces in a bowl and pour milk over it. The bread should be slightly stale, not fresh, so it absorbs more flavor and moisture.

Step 8

Rinse and pat dry the chicken, then cut it into chunks.

Step 9

Grind the meat using a blender or meat grinder until smooth. You can run it twice for a finer texture.

Step 10

Add salt and any seasonings you like - pepper, paprika, or herbs. Separate the eggs: add yolks to the minced meat and mix well.

Step 11

Add the soaked bread with the remaining milk, mash it thoroughly by hand, then pour in the cooled béchamel sauce.

Step 12

Mix the minced mass thoroughly until smooth. You may blend it again with an immersion blender for a fluffier texture.

Step 13

Beat the egg whites with a mixer until stiff peaks form - they shouldn’t collapse when the mixer stops.

Step 14

Place the beaten whites on top of the meat mixture.

Step 15

Gently fold the whites in from bottom to top so that the air bubbles stay intact - they will make the soufflé light and airy.

Step 16

Grease baking molds with a little vegetable oil. Pour in the mixture. Place the molds in a deep baking tray and pour hot water into the tray so it reaches halfway up the molds. The steam will keep the soufflé moist. Bake in a preheated oven at 355°F (180°C).

Step 17

Bake for 30 minutes to 1 hour, depending on mold size. The top should be lightly golden. If you’re baking in small molds (about 5 fl oz / 150 ml), remove them earlier. Let the finished soufflé cool slightly and serve in the molds or sliced. Enjoy!