Chicken soufflé for children - 8 step-by-step photos in the recipe

Basic oven recipe

The classic version of the dish can be made from a small list of available ingredients.

Ingredients:

• chicken fillet – 350 g;
• milk – 120 ml;
• egg – 1 pc.;
• butter – 110 g;
• flour - 3 tbsp. l. (without slide);
• salt.

1. Wash the chicken meat, place it in a saucepan with water, and bring to a boil. Drain the first broth. Salt the mixture a second time, skim off the foam that appears before boiling, and cook over low heat for 40 minutes.
2. We take out the fillet, wait until it cools down, and divide it into small pieces. Use a blender to puree the meat.
3. Mix butter with heated milk and flour.
4. Combine the resulting mixture with chicken, egg yolk and salt. Grind the ingredients again with a blender.
5. Cooking chicken soufflé in the oven. To do this, grease a suitable mold, pour the prepared dish, and bake for 30 minutes at medium temperature.
6. Season the resulting treat with fresh herbs.

Recipe for “Chicken soufflé “Baby” with mashed potatoes”:

I made it from minced chicken, but if you don’t have a reliable manufacturer, you can make minced chicken breast.

Grate the carrots on a fine grater.

We take water into our mouth and grate the onion on a coarse grater.

Add to the minced meat, add eggs there too.

Add milk, flour, salt to taste, mix thoroughly. First with a spoon

And then beat with a blender. It should have the consistency of thick sour cream.

I don’t have silicone molds, but it sticks to metal soufflés no matter how much you oil them. I put paper ones in metal molds, and the problem was solved.

Bake in an oven preheated to 180 degrees for 30-40 minutes. Meanwhile, prepare mashed potatoes. I will not describe the process of its preparation; I will only give a few tips to novice housewives on how to make the puree tasty and without lumps. Firstly, the peeled potatoes do not need to be cut very finely (well, so that they cook faster), because a lot of starch will come out of the small pieces into the water, and this is what gives the potatoes their taste, and secondly, the chopped potatoes must be poured with boiling water so that the starch on the surface it seems to have been brewed, and this “crust” will make it possible to preserve the taste of the potatoes, and the third secret is not to add salt. Or rather, add salt at the very end, when the potatoes are ready. Potatoes cooked without salt turn out very crumbly and are easy to mash without lumps.

If you prepare such a soufflé for a holiday table, you can leave it in paper molds for beauty. Well, of course, small children need to take them off, even though their sides “suffer” in the process.

I formed a hedgehog from the puree. I drew “needles” with a fork, a nose – a cranberry, and eyes – pieces of red cabbage. I sprinkled dill around the hedgehog and placed chicken soufflé next to it.

And if we are cooking for adults, then you can add chopped garlic, grated cheese, and freshly ground pepper to the minced meat.

And for adults or older children, you can replace milk with cream or sour cream. The soufflé will be more tender.

You can also make this soufflé from liver or any other meat.

Another “not for children” option is to line baking dishes with strips of bacon, and then fill them with liquid minced meat.

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Chicken soufflé with rice, just like in kindergarten

The benefits of lean meat can only be supplemented with an equally important side dish – rice. A soufflé made from such ingredients turns out to be very nutritious. An interesting sauce will help bring the taste of the dish to perfection.

Required components:

• chicken fillet – 450 g;
• rice – 125 g;
• onion – 1 pc.;
• butter – 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• flour – 2 tbsp. l.;
• egg – 1 pc.;
• milk – 2 tbsp.;
• bay leaf – 1 pc.;
• salt, spices - to taste.

Stages of work:

1. Boil the chicken, chop the onion into cubes. Combine the vegetable with milk and put on fire.
2. Add a bay leaf to the mixture. When it starts to boil, remove from the stove and let it brew for 15 minutes. Strain through cheesecloth.
3. Cook the rice with a little salt.
4. Add butter to the still warm milk, then add flour. Stir, put on fire, wait until it boils. Stir constantly with a whisk, thereby removing any lumps.
5. Chicken meat and rice are passed through a meat grinder. Combine with sauce, add egg.
6. We transfer the resulting base into small soufflé molds. Cook in the oven or using a double boiler. Time – 25 minutes at 165 degrees.
7. When the dish is baked, grease its surface with a small slice of butter.

With added rice

Children are often capricious, not wanting to eat healthy (according to their parents) food. To still feed a naughty baby, a mother can try making him a chicken soufflé with rice.

The products you will need for this are the simplest:

• 1 raw egg;
• 300 grams of boiled rice and chicken breast;
• salt;
• 10 grams of butter;
• a little curry and ground pepper.

It is better to cook this soufflé by steaming it. But first you need:

1. Carefully cut the meat off the bone and grind it in a meat grinder.
2. Do the same with boiled rice.
3. Place both products in a deep bowl.
4. Add salt and spices to them and mix. Some mothers try not to use any seasonings in dishes intended for children. In this case, these fears are completely unfounded. After all, curry not only enhances the taste of meat, but also significantly improves digestion.
5. Finally, you need to add the oil and carefully mix the resulting composition again.
6. Use your hands to form small oval-shaped cutlets from the resulting mass.
7. It is advisable to steam them. If there is no special equipment in the house, then you can put the workpieces in a colander, place it over a pan of boiling water and hold for 15 minutes on each side.

Not only kids, but also those who try to eat right will enjoy eating this soufflé.

Baking option in a slow cooker

A modern way to create a dish is to cook in a slow cooker. The result is even more tender and healthier than the usual soufflé from the oven.

Compound:

• chicken fillet – 120 g;
• quail eggs – 3 pcs.;
• butter – 30 g;
• milk – 50 ml;
• carrots – 1 pc.;
• salt;
• spices.

Stages of work:

1. Boil the chicken on the stove or in a multicooker bowl. The usual way will be faster. When the meat has cooled, cut into cubes.
2. Beat the eggs and combine with milk. Add chicken, stir. Season with spices and salt.
3. Add grated carrots and mix.
4. Beat the resulting mixture with a blender.
5. We grease special small foil molds with oil and fill them with the base of the future dish.
6. Pour water into the multicooker. We place the workpieces on the grill of the device. We activate the device in the “Steam” program for 30 minutes.

Grease the resulting treat with butter on top to make it soft.

How to serve a souffle at the children's table so that the baby eats it

The appetizing appearance of any dish is the main key to your success when it comes to the children's menu. In this case, it is worth showing your imagination if your child does not have an enviable appetite and does not always finish everything that is on his plate.

The good thing about chicken soufflé is that most young children love it. And all because it’s healthy and satisfying – just like in kindergarten. But it’s better to serve it in an original and unusual way, so as to immediately arouse the interest of the little picky person.

Any kid is familiar with the taste of a sweet dessert, and getting baked chicken in such an unusual form is a real adventure. And if you decorate the soufflé on top, then not a single child will be able to refuse the treat.

For very young children, it is better to serve the dish in small portioned bowls or molds for cakes and cupcakes. But an older child is unlikely to be satisfied with this amount of lunch. Therefore, it is better to bake tender chicken soufflé in a larger bowl or in a pie dish, and then cut off the required amount of the dish.

Cooking from minced chicken

Chicken breast helps make the soufflé much more tender.

Required Products:

• minced meat – 550 g;
• egg – 1 pc.;
• garlic – 2 cloves;
• milk – 120 ml;
• ground pepper – 3 g;
• butter – 30 g;
• dried spices – 5 g;
• salt.

Stages of work:

1. Combine the minced meat with beaten egg and warmed milk.
2. Mix the resulting composition with pressed garlic and spices. Salt the workpiece.
3. Take a glass mold and treat its inner surface with oil.
4. Transfer the base and put it in the microwave. Turn on maximum power for 10 minutes.
5. Turn the finished soufflé over onto a plate or board, cut into small portions, and decorate as you wish.

Chicken soufflé with vegetables

A familiar treat can be made much juicier by adding a few vitamins. The obvious benefits of soufflé will only increase from this.

Compound:

• chicken fillet – 650 g;
• egg – 1 pc.;
• cream – 220 ml;
• carrots – 1 pc.;
• cabbage – 120 g;
• onion – 40 g;
• vegetable oil – 1 tbsp. l.;
• salt – ½ tsp;
• spices.

Stages of work:

1. Finely chop the vegetables with a knife and beat with a blender until a homogeneous mixture. Combine the dressing with half the available amount of cream.
2. In another container, puree the chicken with the remaining cream.
3. Mix both ingredients together, season with your favorite spices and salt.
4. Separately, whisk the egg until foamy. Add to the main composition and mix.
5. All that remains is to transfer the mixture into the prepared form, greased with oil, and put it in the oven for 35 minutes. To prepare chicken soufflé according to this recipe, we use a temperature of 210 degrees.

Features of the dish

Like any other soufflé, chicken soufflé is a dish of classic French cuisine. From French, the word “soufflé” can be translated as “airy”, “inflated”. How, you ask, did a dish of French cuisine get into the diet of an ordinary Soviet citizen? Everything is very simple: in the USSR, when adopting standards for baby food in preschool and school institutions, they primarily assessed not the cooking technology, but the energy value, calorie content and digestibility. Chicken soufflé turned out to be dietary, but at the same time nutritious, hypoallergenic, and suitable for children from a very early age. In addition, it is absorbed due to its airy and delicate texture. This is how beautiful portions of soufflé ended up on the table of kindergarten students.

Preparing the dish does not require a top-class chef's diploma or a certificate as a specialist in French cuisine; soufflé recipes “like in a kindergarten” are very simple and accessible to everyone. In technology, they are very similar to preparing a meat casserole, but the resulting soufflé will differ from it in texture and lightness. The dish does not require any exotic products; to prepare it you will need the dietary and most tender part of the chicken - chicken breast.

You can prepare the soufflé in any of the ways convenient for you - bake in the oven, cook in a double boiler or place in a slow cooker.

When people hear the word “soufflé”, for some reason they mostly imagine a sweet, a dessert, a cake. But this culinary concept is much broader - souffle is prepared from any meat, poultry, fish, vegetables, mushrooms, dairy products. But today we will focus on only one soufflé that will remind you of the tastes from distant childhood - chicken. We will prepare it step by step in several ways.

We complement the dish with mushrooms and cheese

A more festive version of the treat with a rich composition.

Required components:

• chicken meat – 450 g;
• egg – 1 pc.;
• champignons – 550 g;
• flour – 2 tbsp. l.;
• onion – 1 pc.;
• puff pastry – 265 g;
• cream cheese – 210 g;
• fresh herbs – 30 g;
• salt – 5 g;
• ground pepper – ¼ tsp.

Stages of work:

1. First, prepare the soufflé components. Cut the mushrooms into thin strips and cut the onion into half rings. Fry both ingredients for 15 minutes in a frying pan.
2. Boil the chicken, cool, and separate it into individual elements.
3. In one container, combine the chicken, half the mushroom dressing, cream cheese, egg and a little flour. Beat with a blender, salt and pepper the resulting composition.
4. We divide the base into two parts. Pour one into the mold, spread the remaining mushroom filling on top, sprinkle with chopped herbs. Cover with unused dough.
5. Using a toothpick, we make several holes on the surface through which the dish will “breathe” during cooking.
6. Bake the soufflé in the oven for at least 30 minutes. The exposure temperature is 185 degrees.
7. When it cools, cut into portions and serve with fresh vegetables.

Boiled chicken soufflé, just like in kindergarten

Finally, let’s look at how to achieve the desired result so that the dish turns out identical to what we remember from childhood. A step-by-step recipe will help you do the job faster and better.

Compound:

• chicken meat – 365 g;
• butter – 35 g;
• eggs – 2 pcs.;
• salt - a pinch.

For the sauce

• flour – 15 g;
• milk – 130 ml.

Stages of work:

1. Boil the chicken in salted water until cooked. We give it time to cool, then pass it through a meat grinder several times.
2. Fry the flour in a dry frying pan. When the ingredient begins to acquire a golden hue, combine it with milk. Mix the mixture vigorously with a whisk to achieve homogeneity. Simmer for 12 minutes on low heat.
3. Add white sauce to the minced meat, pour in the melted butter, stir.
4. Separate the egg into components. Add the yolk immediately, and initially beat the white into a stiff, stable foam. Gently knead all the ingredients together, trying not to disturb the airiness of the workpiece.
5. Salt the mixture, season with spices, and transfer to the mold. Level the surface with a spatula. Bake in the oven until a golden crust forms. This will require a temperature of 240 degrees and 15 minutes of time.

Souffle is an easy to prepare, but very tasty and healthy dish, especially for children. Treat your household with a wonderful treat. Bon appetit!