Chicken soufflé - 7 recipes for children

Chicken soufflé for children in the oven

Parents should ensure that their baby's food is healthy and nutritious. This applies not only to the products themselves, but also to the methods of their processing.

So, in a home kitchen, it is best to make, for example, chicken soufflé in the oven. For children from one year old this is an ideal option.

The housewife will need the most common products for work:

60 grams of chicken fillet;
30 milliliters of whole milk;
1 quail egg;
3 grams of premium flour;
a piece of butter;
2 grams of any vegetable oil (for processing the mold).

To prepare the soufflé you need:

Wash and boil the fillet thoroughly.
Grind it in a meat grinder.
Pour heated milk into the minced meat, add flour, add melted butter and a quarter of the quail egg yolk.
All this must be mixed thoroughly.
Oil the mold and distribute the prepared mixture in it.
Bake it in the oven for at least half an hour. Set the temperature inside the chamber to approximately 170 degrees.

Any child will love this delicate and very light soufflé.

Making sauce from milk

What else helps chefs make tasty and tender chicken soufflé? The recipe, like in kindergarten, involves the use of a special milk sauce based on milk, butter and flour. To prepare such a liquid seasoning, you first need to melt the butter over low heat, stirring constantly. Under no circumstances should the oil boil or burn, otherwise the taste of the sauce will be less rich and bright. After you melt the butter, you will need to put it somewhere nearby to cool. Pour flour into the cooled butter slowly, in small portions and stirring constantly so that the flour does not overcook and lumps do not form. The goal is to obtain a homogeneous creamy mass.

To prepare milk sauce, it is recommended to buy low-fat or medium-fat milk. While warm, it is gradually poured into the mixture of butter and flour, stirring constantly to achieve a completely homogeneous consistency.

The finished sauce must be placed on the stove and boiled for several minutes. Boiling helps the milk sauce thicken faster.

Recipe like in kindergarten

An oven is also used to prepare chicken soufflé in preschool institutions. Considering the number of kindergarten students, this option is the most preferable.

In most cases, cooks prepare such a dish using the following ratio of main ingredients:

0.6 kilograms of chicken fillet;
300 milliliters of kefir;
salt;
60 g flour;
70 g raw carrots;
4 large eggs;
half a stick of butter.

Prepare this dish step by step:

First, the washed meat is boiled in salted water. For aroma, you can add 1 bay leaf.
Next, the boiled fillet must be passed through a meat grinder. To make the mass softer, you can do this twice.
Add the yolks of four eggs to the minced meat, add salt and mix well.
Grate the carrots on a fine grater.
Melt the butter in a saucepan, add chopped carrots and cook for about 5 minutes. It will become much softer.
Lightly fry the flour in a dry frying pan.
Add all prepared ingredients to the minced meat and mix. The last ones to add are the separately whipped whites.
Place the resulting mass in a mold that has been coated with butter on the inside.
Place it in the oven, preheated to 180 degrees, and bake for 30 minutes.

This dish is served only after it has cooled completely, cutting it into portions with a knife.

Chicken soufflé for a 1 year old child – Mom’s news

Some dishes for kids are not so easy to prepare, but in the end the effort is more than worth it.

Chicken soufflé for a 1-year-old child is not just a healthy and satisfying treat, but also a delicious lunch for your little one. It’s unlikely that you’ll be able to refuse such a meal, because even the sight of such a dish evokes an appetite.

Why you should cook chicken soufflé for a one-year-old baby

Almost any mother of a one-year-old baby knows perfectly well what children's whims are. It is especially unpleasant when a woman lovingly stood at the stove for several hours, but in the end the picky baby simply refuses to eat. During this difficult time, it is best to pamper your baby more often with your favorite, delicious recipes.

Chicken souffle can be called an excellent option for babies in their first year of life for many reasons.

Firstly, this dish is incredibly satisfying and nutritious, so the child will remain satisfied for a long time and will not ask for a snack half an hour after the meal.
Secondly, poultry soufflé has an incredibly tender, airy consistency. Even the pickiest little ones will certainly want to enjoy this treat.
Thirdly, such a dish contains a large amount of nutrients and nutrients, which is important for the proper development and growth of the baby. Chicken soufflé is also often prepared for preschool children in kindergarten, which in itself indicates the impeccable taste of this recipe.

The only disadvantage of this option in the menu of a 1-year-old child is the relative complexity of its preparation. In fact, if you have minimal knowledge of cooking, then preparing chicken soufflé for a child will not be difficult. And for those young mothers who have never made a soufflé with their own hands, below we have provided detailed step-by-step recipes.

We would also like to mention the fact that soufflé for kids certainly cannot be classified as a quick meal or express recipe. Therefore, if you plan to feed your baby this hearty treat for lunch, it is better to start cooking immediately after breakfast.

However, if you have a modern mommy’s assistant in your kitchen - a slow cooker or a double boiler, then it will be much easier to cook a tender and tasty bird soufflé.

To do this, you first need to boil the chicken until tender, after which the meat is chopped using a knife.

Then beat the chicken egg until a stiff foam is obtained, pour it into the shredded boiled poultry, pour in a quarter cup of cow's milk, thoroughly kneading the whole mass with a blender.

Prepare the dish for about an hour in the “Steam” mode, first remembering to pour water into the multicooker bowl if you are using this kitchen unit. If desired, while whipping the soufflé mixture, you can add pieces of carrots, pumpkin or young zucchini to the bowl to add flavor to the dish and improve its color. Don’t forget to lightly salt the food, because little children don’t like bland food.

Some modern housewives manage to prepare soufflés at home in the microwave, but we do not recommend using this option for feeding a one-year-old baby.

Because there is a big risk that in some place the soufflé will overheat and dry out, while in another it will not bake at all. Therefore, use an oven, a double boiler or a multi-cooker for the children's table.

The secrets of delicious and airy chicken soufflé like in kindergarten

If you decide to pamper your child with a successful dish, then first of all, carefully consider the choice of meat.

The best part of a chicken carcass for preparing children's dishes is considered to be the sirloin - lean meat from the brisket. This is the best one to buy for baking chicken soufflé.

Too fatty chicken meat or dry, old poultry are completely unsuitable for these purposes. Remember that the beauty of the soufflé lies in its airy, porous consistency. The quality of the meat itself will play a big role here.

Always pre-boil the chicken until fully cooked before preparing your yearling's lunch. In children's diets, it is unacceptable to bake soufflés from raw meat. Also, the fillet is not cooked in a pan of boiling water until half cooked - it is important to achieve complete heat treatment of the product.

The most important nuance when preparing a tender chicken soufflé for a baby is chopping the already prepared bird meat.

A hand blender is best suited for these purposes, as it is convenient to puree boiled meat that has been previously cut into slices.

The more homogeneous the meat pulp is, the better, since such a dish does not require chewing for a long time - even a crumb who has only a couple of teeth can handle it.

To make your souffle as fluffy and tender as possible, you definitely need to put beaten egg white in it. Moreover, quail ones are ideal for small children - they are tastier in such a treat, and the benefits for the baby will be incomparably greater. However, chicken eggs will also work for soufflé.

The best choice would be to beat the egg whites by hand - for example, using a whisk. This is done until fairly steep protein peaks appear on the surface. The better this component is whipped, the more tender the dish will be.

Adding protein to chicken meat is also a whole science. So that the egg whites do not fall off and have time to liquefy, they are carefully introduced into the mass, stirring it a little. And only after that they mix everything with a blender.

If you decide to make a soufflé for your child in special portion molds, then do not forget about an important rule - the dish will inevitably rise to the top during baking, adding in volume. That's why you shouldn't fill the chicken soufflé molds all the way to the top.

To prevent the treat for a one-year-old toddler from falling back during cooking and coming out dry, you should not open the oven door until the dish is completely cooked. After this, let the soufflé stand in the oven for a while, and only then remove it.

Now that you are aware of all the subtleties and nuances of preparing this favorite treat, you can safely heat up the stove. By the way, if you add a little salt while whipping the whites, you will be better able to retain the fluffy foam. And any fresh herbs go well with a lush chicken soufflé.

We will need

Chicken fillet – 200 g;
Chicken egg – 1 pc.;
Cow's milk – 50 ml;
Vegetable oil - for greasing the molds;
Wheat flour – 1 tbsp;
Salt - to taste.

We prepare the best chicken soufflé in the oven for your baby with your own hands

Place a saucepan on the fire, add water, and bring it to a boil. Place the washed chicken fillet into the bowl and boil the ingredient until fully cooked.
Remove the meat from the boiling water and let it cool slightly, then chop it into pieces. Next we beat the meat thoroughly until we get a homogeneous, airy puree.
Beat the chicken yolk into a bowl with the meat puree, and for now put the white into a separate bowl, where we will then beat it. Mix the mass.
Add a little wheat flour to the future soufflé for the baby (you can sift it to make the treat even richer). Add cow's milk. Mix the minced meat thoroughly again.
Pour a little salt into the bowl with the whites, then whisk vigorously with a whisk until a white, thick foam is obtained.
Carefully and slowly add the whipped egg white to the meat puree so that it does not have time to fall off. Just as carefully and gradually mix the mass, without using the tablespoon too much.
Grease the baking molds with oil and fill with mixture. Don't forget to leave room for the soufflé to rise when baking.
Preheat the oven and put the molds in it for half an hour, setting the temperature to 180 degrees.

We make a fragrant soufflé with rice and chicken at home for the child

Boil the washed chicken meat in boiling water, then cool slightly. Beat the bird into a homogeneous puree, adding milk.
Fill the rice with cold water (in a ratio of 1:2) and place it in the multicooker bowl for 5-7 minutes, where we cook in the “Rice” mode. You can also boil it in a saucepan on the stove.
Now pour the half-cooked rice with milk and cook until fully cooked. Add the ingredient to our meat puree.
Then add the softened butter and the egg yolk. We go through the mixture again with a blender, obtaining a fluffy, homogeneous texture.
Beat the whites separately with a whisk in a bowl until a white, tight foam forms. You can add a pinch of salt to prevent the peaks from falling off.
Combine the whites with the pureed mixture and stir carefully. Divide the chicken soufflé into the molds.
Place the dish in a double boiler or in the bowl of a multi-cooker and cook in the “Steam” mode for an hour.

This chicken soufflé is what a 1-year-old child needs, as it is at the same time very airy, tasty, and filling due to the addition of rice. And this version of the recipe is very similar to the treat that is often offered to children in kindergarten.

Source: https://mama-news.ru/kurinoe-sufle-dlya-rebenka-1-god.html

Cooking from minced chicken

Making chicken soufflé will be much easier and faster if you use ready-made minced meat. You can add various spices or seasonings for flavor. True, this recipe is more suitable for older children.

In this case, we use the following set of components:

500 grams of minced chicken;
1 egg;
a glass of milk;
60 grams of flour;
75 grams of sour cream;
salt;
5 grams of paprika (ground);
pepper.

The technology for preparing such a soufflé remains the same:

Transfer the minced meat into a deep bowl.
Add egg, pepper and a little salt to it. Mix all this and pour in the milk.
Repeat mixing until the mixture becomes homogeneous.
Pour it onto a baking sheet that has been oiled on the inside.
Grease the surface with sour cream and sprinkle with paprika.
Bake in the oven at 200 degrees.

As soon as the mixture on top turns brown, the soufflé can be considered ready.

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:

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.
Boil the chicken, cool, and separate it into individual elements.
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.
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.
Using a toothpick, we make several holes on the surface through which the dish will “breathe” during cooking.
Bake the soufflé in the oven for at least 30 minutes. The exposure temperature is 185 degrees.
When it cools, cut into portions and serve with fresh vegetables.

Tender steamed chicken soufflé

Chicken soufflé will be more tender if you steam it.

In addition, it is better to use a food processor for chopping and mixing food.

For this option, it is good to use the following set of components:

0.4 kilograms of chicken fillet;
60 grams of sour cream;
salt;
2 eggs;
35 – 40 grams of semolina;
50 grams of any refined vegetable oil.

Step-by-step instruction:

Cut the fillet into pieces, washed and dried with a napkin, and then grind in a food processor.
Beat the eggs in there, add salt and grind everything again.
Add semolina and repeat mixing.
Add sour cream and beat well.
Transfer the resulting homogeneous mass into molds.
Place them on the steamer rack, after pouring a little water into the thicket.

After this, all that remains is to turn on the device and wait. In just 20 minutes, a tender, almost airy soufflé will be ready.

How to cook with vegetables

To diversify your child’s diet, you can make chicken soufflé with various vegetables. The dish turns out to be low-calorie, but very healthy. By the way, it is also suitable for adults. This especially applies to those who are on a diet.

For such a light soufflé you will need to take:

1 egg;
800 grams of chicken fillet;
1 onion;
200 grams each of cabbage and carrots;
salt;
a glass of milk;
some fresh herbs;
pepper.

Cooking method:

Finely chop the peeled onion. Finely chop the cabbage. Grate the carrots or simply chop them.
Place the prepared products into a blender along with the remaining ingredients and mix thoroughly.
Place the mixture into molds.
Bake in the oven for 20 - 25 minutes at a temperature not lower than 180 degrees.

A tender and very aromatic chicken soufflé with vegetables will be an excellent light dinner option for the whole family.

Selection and preparation of ingredients

To prepare the soufflé, you will need to choose a high-quality chicken breast, which would be optimal for baby food. A good breast contains little fat, no more than 1.1 grams per 100 grams of product, but is rich in protein (almost 24 grams). The needs of children who are constantly growing are high. The dish is also suitable for people who are on a therapeutic diet or are puzzled by weight loss.

Unfortunately, today there are many types of product on store shelves, the manufacturers of which give them estrogens and steroids to accelerate the growth of chickens, and feed the chickens with antibiotics for better survival. But all this is a rather expensive way to raise poultry and get meat, and therefore only large producers can handle it.

Thus, it is better not to buy large, meaty factory-made breast from well-known manufacturers for children's soufflé. Give preference to products from small producers and private farmers. In addition, observe the following rules for choosing a soufflé product:

the packaging must be intact and not swollen;
high-quality breast has a pinkish tint, there is no yellow or bluish color;
the smell should be neutral;
It is difficult to determine the presence of hormones, but know that breast sizes exceeding 300 grams are a clear sign of saturation with hormonal drugs, since normally breast fillet weighs no more than 150-200 grams;
there should be no white stripes on the breast; this is a sign of uneven growth of the bird due to the presence of hormones in its diet;
press the chicken fillet with your finger - there should be no indentation left.

Wash the chicken breast thoroughly, remove the skin, and dry with a napkin. This ingredient is the main one. The rest do not require careful selection; it will be enough to ensure that the products are fresh.

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:

Carefully cut the meat off the bone and grind it in a meat grinder.
Do the same with boiled rice.
Place both products in a deep bowl.
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.
Finally, you need to add the oil and carefully mix the resulting composition again.
Use your hands to form small oval-shaped cutlets from the resulting mass.
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.

At what age can it be given?

Chicken souffle according to traditional “children’s” recipes can be given to children from 9-10 months in small portions. After a year, this dish can be given with almost no restrictions. Children usually respond very well to tender and airy soufflés. Even if the baby is not very good at eating pureed meat and meat dishes, he will definitely like the soufflé. This is an easy way to feed your little one.

You can prepare the dish for breakfast or lunch and serve with a side dish. You can make a child’s afternoon snack like this, or you can make chicken soufflé for dinner and serve with vegetable puree. In any case, it will be tasty, beautiful and very healthy.

Boiled chicken soufflé

There is another original recipe - from boiled chicken, fresh vegetables, nuts and herbs you get a simply amazing soufflé. Moreover, such a dish will not only be tasty, but also very satisfying.

True, in this case the list of ingredients is quite large:

2 zucchini;
2 boiled chicken breasts;
salt;
2 eggs;
150 grams of broccoli;
a bunch of fresh herbs;
a glass of milk;
1 onion;
1 tablespoon peeled pistachios;
ground pepper;
50 grams of vegetable oil.