Cream of Chicken Soup Substitute

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This Cream of Chicken Soup recipe is a quick and easy way to add condensed soup flavor and depth to your favorite casseroles. It comes together in a few short minutes and can be prepared ahead of time!

Cream of chicken soup substitute sitting in a white ramekin.

Y’all, this is hands down one of my absolute favorite recipes on this entire site. That’s funny because it’s not cheesy, gooey, chocolatey, sweet, or fabulous in any way.

Except…that this cream of chicken soup recipe makes the most amazing base for some of my favorite casseroles and comfort food dishes. It serves as the one of main building blocks or foundational ingredients in some of our BEST recipes.


  • Make a few batches of this condensed soup substitute ahead of time so it’s ready to go for the holidays.
  • Adjust the seasonings to your family’s tastes. Use more or less salt, an extra dash of paprika, or omit the onion powder if someone has an allergy. This recipe is completely versatile which makes it the BEST!
  • Want some real chicken in this condensed soup replacement? Finely dice some cooked chicken breast and stir it in along with the milk and flour mixture.
  • Use your favorite brand of chicken broth. Low-sodium is best so you can further control the salt level in the soup. Chicken stock is another option for a more pronounced chicken flavor.

Frequently Asked Questions

Can you double this recipe?

Yes! Homemade cream of chicken doubles and triples well. Make as much as you need in 2 to 3 times the batches.

How much soup does this recipe make?

This recipe makes approximately the same amount in one (10.5 to 10.75 ounce) can. Depending on the brand of condensed cream of chicken soup, the amount varies slightly.

Easily use this recipe in place of the canned version in your favorite casserole or soup recipe. You could even add a little extra without worrying about excess sodium or wasting any from a second can. That way you can have extra creamy casserole every time!

Ramekin of cream of chicken soup substitute sitting on a cutting board.

Can you make this soup gluten-free?

Yes! Swap out the all-purpose flour for a 1:1 gluten-free blend that has a thickening agent like xanthan gum or arrowroot.

I like to use King Arthur Flour’s Measure for Measure, Cup 4 Cup, or Bob’s Red Mill 1-to-1 Baking Flour. Other than that, just ensure all the other ingredients are gluten-free.

How do you make this soup vegan?

To make our cream of chicken soup substitute vegan, simply swap out the chicken broth for vegetable broth or a vegan chicken broth and use your favorite non-dairy milk alternative in place of the whole milk.

Keep in mind that using something with a strong flavor, like coconut milk, will change the overall flavor of the recipe. It’s best to go with a mild flavor non-dairy option like soy or almond milk.

How do you store cream of chicken soup?

Refrigerator: This homemade soup substitute stores well in an airtight container in the refrigerator for about 1 week.

Freezer: Chicken soup substitute freezes well, too! Place the soup into a freezer safe container and it stays fresh for about 2 months. To thaw, place it in the fridge until completely thawed.

Use straight from the refrigerator or heat until warm over low heat on the stove top for easy stirring.

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White ramekin filled with cream of chicken soup.

Cream of Chicken Soup Substitute

4.9 from 62 votes
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Author: Kimberly
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 Serving


  • ½ cup whole milk
  • ¼ cup all-purpose flour
  • ¾ cup low-sodium chicken broth, low-sodium
  • ¼ teaspoon onion powder
  • teaspoon garlic powder
  • Salt and pepper, to taste
  • Smoked paprika, just a dash


  • In a small bowl, whisk together milk and flour. Be sure to break up any lumps.
    ½ cup whole milk
    ¼ cup all-purpose flour
  • In a medium saucepan, combine broth, spices, salt, and pepper. Allow to come to a simmer on low-medium heat.
    ¾ cup low-sodium chicken broth
    ¼ teaspoon onion powder
    ⅛ teaspoon garlic powder
    Salt and pepper
    Smoked paprika
  • Whisk the broth and slowly add the milk and flour mixture.
  • Continue to whisk for 2-3 minutes until mixture begins to thicken.
  • Remove from heat and allow to cool slightly. The mixture will continue to thicken as it cools.
  • Use immediately or store in an airtight container. See post for tips, frequently asked questions, and storage options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of the entire recipe which is intended to replace a 10.5 ounce can of cream of chicken soup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1serving | Calories: 200kcal | Carbohydrates: 31g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 701mg | Potassium: 258mg | Fiber: 1g | Sugar: 7g | Vitamin A: 201IU | Vitamin C: 0.1mg | Calcium: 164mg | Iron: 2mg
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    1. Good morning Lynn, thank you for asking your question. Our soup substitute is not as thick as condensed soup straight from the can. The substitute should be thicker than a broth but not as thick as gravy. So, it’s normal for it to seem thinner that what you’re used to, if you use a lot of canned condensed soups. I hope this information helps and that you have a lovely day 🙂

4.86 from 62 votes (28 ratings without comment)

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