Chicken Soufflé Recipe

Chicken Soufflé Recipe
Chicken Souffle Soufflé Chicken Soufflé Recipe 2015 04 03 14sou

Chicken Souffle

Usually when we make a soufflé we need 4 or 5 eggs, but here I am trying to cut the eggs into 2 only and to use low fat cheese and low fat milk to make it healthier. It turned out delicious and my kids love it!


  • 75 grams of butter
  • 75 grams of all purpose flour
  • 300 ml low fat milk
  • 200 grams of minced chicken
  • 50 grams of carrots, grated
  • 75 grams of low fat cheese
  • 2 egg yolks, whisked
  • 2 white eggs
  • ¼ tsp black pepper
  • ½ tsp of salt


  1. Preheat the oven to 400°F, and butter 6 aluminium or heat resistance cups.
  2. Melt butter in a saucepan over medium heat.
  3. Add flour and whisk until it is mixed well.
  4. Pour in warm milk little by little, whisking until smooth.
  5. Reduce the heat and whisking constantly until the mixture is very thick.
  6. Add minced chicken, carrots, and cheese.
  7. Pour in the egg yolks, whisking to blend.
  8. Remove the saucepan from heat and cool to lukewarm.
  9. Using an electric mixer beat egg whites in another bowl until stiff.
  10. Pour the white eggs into the lukewarm soufflé mix.

    Chicken Souffle Soufflé Chicken Soufflé Recipe 20150403 113033

    Chicken Souffle

  11. Transfer the batter into 6 cups.
  12. Place the dish in the oven and immediately reduce oven temperature to 375°F.
  13. Bake until soufflé is puffed and golden brown.
  14. Serve immediately.


Delina Partadiredja

The author has been writing since elementary school. Prior to be the in-charge person for contents she often contributed to an Islamic website. Further, she has co-authored two books and one book of poetry. Her previous banking career followed her completing Bachelor of Economics. She obtained an MBA from Leicester University in the UK. She currently lives in Jeddah, Saudi Arabia.

Related Posts