Chicken Soufflé: French-Inspired Fluffy Dish

There’s something undeniably enchanting about a soufflé. Perhaps it’s the way it rises majestically in the oven, or the soft, almost ethereal texture that it acquires after baking. A soufflé encapsulates the elegance and finesse of French cuisine. The Chicken Soufflé, with its delicate flavors and airy consistency, is a dish that promises to impress. The chicken provides the robust base, while the eggs lend a gentle fluffiness, creating a sumptuous harmony of textures and tastes. This article will guide you through the steps of making a Chicken Soufflé, allowing you to bring a touch of French sophistication to your table.


  • 2 cups of cooked chicken, finely chopped
  • 1/4 cup of unsalted butter
  • 1/4 cup of all-purpose flour
  • 1 cup of milk
  • 1/2 cup of chicken broth
  • 4 eggs, separated
  • 1/2 cup of grated Gruyère cheese
  • Salt and pepper to taste
  • A pinch of cream of tartar
  • Fresh parsley for garnish

Cooking Steps

  • Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a soufflé dish.
  • In a saucepan, melt the butter over medium heat. Add the flour and cook for a couple of minutes until the mixture forms a paste.
  • Gradually add the milk and chicken broth, stirring constantly until the sauce thickens.
  • Remove the saucepan from the heat and stir in the egg yolks one at a time, followed by the chopped chicken and cheese. Season with salt and pepper.
  • In a separate bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
  • Gently fold the egg whites into the chicken mixture.
  • Pour the mixture into the prepared soufflé dish and bake for about 30-35 minutes until the soufflé is puffed and golden.
  • Serve the soufflé immediately, garnished with fresh parsley.

In conclusion, preparing a Chicken Soufflé is an exercise in the art of patience and precision, both hallmarks of French cooking. One key aspect to remember is the importance of fresh ingredients. Ensure your chicken is well-cooked and finely chopped to allow for a smoother mixture. Fresh eggs are also crucial; they will separate more easily and the whites will whip up into a much better volume. Remember, your soufflé is like a culinary performance – it rises to the occasion, and then it’s gone. So, gather your audience at the table before you open the oven door, and enjoy the applause when you present your masterpiece. Bon appétit!

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