Chicken Soufflé

Ingredients

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (55g) unsalted butter 1/4 cup (55g) unsalted butter
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 4 large eggs, separated 4 large eggs, separated
• 1 1/2 cups (225g) cooked chicken, diced 1 1/2 cups (225g) cooked chicken, diced
• 1/2 cup (50g) Parmesan cheese, grated 1/2 cup (50g) Parmesan cheese, grated
• 1/2 cup (50g) Emmental cheese, grated 1/2 cup (50g) Emmental cheese, grated

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 24g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with grated Parmesan cheese.
2. 2.
   In a saucepan, heat the chicken broth and milk over medium heat until hot but not boiling.
3. 3.
   In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to make a roux.
4. 4.
   Gradually pour the hot milk mixture into the roux, whisking constantly until smooth and thickened.
5. 5.
   Remove the saucepan from heat and stir in the Dijon mustard, salt, black pepper, and nutmeg.
6. 6.
   In a large bowl, beat the egg yolks. Slowly pour the sauce into the beaten egg yolks, whisking constantly.
7. 7.
   Add the diced chicken to the sauce and mix well.
8. 8.
   In a clean bowl, beat the egg whites until stiff peaks form.
9. 9.
   Gently fold the beaten egg whites into the chicken mixture, followed by the grated Emmental cheese.
10. 10.
    Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
11. 11.
    Bake for 30-35 minutes or until the soufflé is puffed and golden brown.
12. 12.
    Serve immediately to enjoy the soufflé at its best.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly before dicing it for the soufflé to maintain its juiciness.
• Emmental cheese — Use freshly grated Emmental cheese for the best flavor and texture.
• Egg whites — Make sure the bowl and beaters are clean and free from any traces of grease to achieve stiff peaks when beating the egg whites.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the chicken mixture to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• For added flavor, you can sprinkle some fresh herbs, such as parsley or chives, on top of the soufflé before serving.
• If you prefer a more pronounced cheese flavor, you can increase the amount of Parmesan and Emmental cheese.
• To achieve a higher rise, make sure not to overmix the egg whites.

Serving advice

Serve the Chicken Soufflé as a main course accompanied by a fresh green salad or steamed vegetables. It pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Presentation advice

Present the Chicken Soufflé in the soufflé dish at the table to showcase its impressive rise. Encourage guests to admire the golden crust before gently breaking it to reveal the fluffy interior.