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Cream of Chicken Soup Substitute

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Cream of Chicken Soup Substitute is quick, easy, and a great way to add flavor and depth to casseroles.  A good way to replace canned condensed soup.

I know.  I know.  You don’t have to say it.  This post is not at all exciting or spectacular.  It’s not the latest or greatest recipe.  Nope.  It sure isn’t.  Instead, it’s about cream of chicken soup substitute.

Nothing overly special there, but it is a required ingredient in many, many recipes.  I thought it was necessary to share this recipe because you never know when it might come in handy.

Close up of Cream of Chicken Soup Substitute in a glass ramekin.

I’ve cooked several casseroles that require condensed soup.  In fact, casseroles probably wouldn’t be the same without it.

So, while this cream of chicken soup substitute may not be a dish you can make over the weekend and have leftovers for Monday’s lunch, you will be able to learn how to prepare this impressive standby in case you are in a pinch.

Cream of Chicken Soup Substitute in a small glass bowl.

Never in a million years did I ever think I’d be explaining to anyone how to make cream of chicken soup substitute. You may be wondering why in the world anyone would want to make it when canned soup is readily available in supermarkets everywhere.

I started making it because I don’t particularly like canned soup. It’s also good to know what you’re cooking with and be able to control the flavors, consistency and sodium content.

There’s only been one time in my entire life when I remember purchasing a can of condensed soup.  If I recall correctly, it was used to make green bean casserole, and it wasn’t something I cared to buy again.

Even if you aren’t like me and have nothing against canned soup, it’s a good idea to have as a standby in case you don’t have the condensed soup you need.

Cream of chicken soup substitute is a great recipe to use in a pinch, and no one will be able to tell the difference. I use it every time I make hash brown casserole, and it works beautifully.

Cream of Chicken Soup Substitute in a metal measuring cup.

This recipe only takes a few minutes to make.  It begins with a few spices and ends with what is essentially a flavorful roux.

The great thing about this recipe is that you can increase the amount (double or triple) and store the unused portion in the fridge for up to a week.  If your recipe only calls for one can of condensed soup, this recipe is pretty spot on.  It can be used on a one to one ratio.

I’ve used this cream of chicken soup substitute in a handful of recipes, and it works well.  You can adjust the spices to meet the flavors of the dish.  If you need more garlic taste, add more garlic powder.

Maybe more onion, add extra onion powder.  It’s that simple.  Give it a try the next time you are in need of condensed soup.  You may never buy canned again.

If you like this cream of chicken soup substitute recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

5 from 4 votes
Cream of Chicken Soup Substitute in a metal measuring cup.
Print
Cream of Chicken Soup Substitute
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This cream of chicken soup substitute is quick, easy, and a great way to add flavor and depth to casseroles. A good way to replace canned condensed soup.
Course: Sauce/Condiment
Cuisine: American
Keyword: Cream of Chicken Soup Substitute
Servings: 1 Serving
Calories: 199 kcal
Author: Kimberly
Ingredients
  • 1/2 cup milk
  • 1/4 cup All Purpose Flour
  • 3/4 cup chicken broth
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • Salt and pepper to taste
  • Dash of paprika (I use Spice Islands Smoked Paprika.)
Instructions
  1. In a small bowl, whisk together milk and flour. Be sure to break up any lumps.
  2. In a medium saucepan, combine broth, spices, salt, and pepper. Allow to come to a simmer on low-medium heat.
  3. Whisk the broth and slowly add the milk and flour mixture.
  4. Continue to whisk for 2-3 minutes until mixture begins to thicken.
  5. Remove from heat and allow to cool.
  6. The mixture will continue to thicken as it cools.
  7. Use immediately or store in an airtight container in the refrigerator for up to a week.

Recipe Video

Nutrition Facts
Cream of Chicken Soup Substitute
Amount Per Serving
Calories 199 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 698mg 29%
Potassium 302mg 9%
Total Carbohydrates 31g 10%
Dietary Fiber 0g 0%
Sugars 6g
Protein 7g 14%
Vitamin A 4%
Vitamin C 14.9%
Calcium 14.8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Funny story! Before I even started a blog, let alone met you in the blogging community, I used this recipe (from your blog!) when I needed cream of chicken soup in a pinch. Belated thank you!!

    Reply

      • I just made your cream of chicken soup for subbing for the can. I like this better. But I also used in the Pressure cooker XL under the soup label. I will use this whenever I make or need soup.

        Reply

        • Thank you for sharing Sherri! I am so glad the cream of chicken soup substitute works well for you 🙂 I will pass the comment over to Kim, she will be really excited to know. 🙂

          Reply

  2. I love cream of chicken soup. Glad it turned out well for you. I am going to start coming to blogs for cooking directions. ?? Way better than google.

    Reply

  10. Another useful post, thanks. I love your site. I try to use store bought soups as little as possible. This could be very handy.

    Reply

  11. On the contrary, I think this recipe is super exciting! I don’t like canned soups either and I have often wished I had a fresh substitute. Canned soups contain a lot of sodium and preservatives, making it fresh at home means you can control the ingredients 🙂

    Gennifer Rose | http://www.GenniferRose.com

    Reply

    • Thank you, Gennifer! I am glad you enjoyed the recipe and I completely agree. Try to make your soups at home because you retain a better control on what you are putting in your body. 🙂

      Reply

    • Thank you, Karyl! I agree, homemade broths and substitutes are so much healthier than store bought brands. Once you get the hang of making them, it gets so easy to whip one up for a meal. I love making my own stocks with leftover vegetables and meats. All you need is a stockpot and some time 🙂

      Reply

    • Thank you, Annette! It’s a handy recipe to have around and one that gets a lot of use during the Fall season. Have a great weekend 🙂

      Reply

  17. This is actually great! There have been many times I wanted to make a casserole only find out that I have no canned soup in the pantry. This is going to change my life. I might just use this from now on and not need canned soups anymore.

    Reply

    • Thank you, Jolene! We know what you mean. It’s a great recipe to have around, just in case. Thank you again for commenting and have a lovely weekend 🙂

      Reply

  18. Are you kidding me? This is a SUPER exciting post!!! You see, I am allergic to gluten, which means any recipe that calls for cream of chicken soup is automatically not an option. NOT ANY MORE!!! Now I can make all those classics again 🙂 Thank you so much for sharing!

    Reply

    • Thank you, Paula! I’m thrilled you like the recipe. Kim has a gluten intolerance and some other actual allergies to certain foods. We try to limit her gluten intake as well. Plus we keep the Epipens close when she eats certain foods. I know her intolerance is nowhere near the same as an allergy, but I can see where you would miss out a lot of recipes if they have even the tiniest amount of gluten in them. Thanks again for commenting and have a lovely weekend 🙂

      Reply

  19. How would you recommend editing this to make cream of celery or cream of mushroom? I have breast cancer and I need to make diet changes of less processed foods whenever possible. I’ll definitely be using this cream of chicken in my old favorite recipes but we also make a lot of things that use cream of celery and mushroom! Would you think sautéing celery/mushrooms in olive oil first and stir them into a basic rue?

    Reply

    • Hi Alisha! For cream of mushroom, add 1/2 cup to 1 cup finely chopped mushrooms (depending on how chunky/thick you want the soup). Cook those down first with a small amount of butter, then add the broth, spices, and roux. For the cream of celery, it’s the same as the mushroom. Add 1/2 to 1 cup finely chopped celery depending on how thick of a soup you like and how heavy of a celery taste. Follow the same directions as above for the rest. 🙂 You could also swap out the chicken broth for veggie broth, but it will change the flavor some. Thanks for the question! Best wishes for your health!

      Reply

  20. Good afternoon.

    Found your recipe and plan on trying it tonight as my chicken divan base. Question for you is would this amount be about the equivalent of a can of cream of chicken soup, as I need two?

    Thank you,
    Valddie

    Reply

    • Hi, Valddie! Yes, this recipe makes approximately the same amount of cream of chicken soup that’s in one can (about 10.5 ounces). It’s easy to double if you require more. Thanks for stopping by and have a great afternoon!

      Reply

    • Thank you for commenting and rating the recipe, Maresa! Kim and I are thrilled you like the substitution. Have a lovely day 🙂

      Reply

  22. This worked perfectly! Tasted great, and now my crock pot pork chops will taste even better without the canned stuff! THANK YOU! 10 for 10 will absolutely use again!

    Reply

    • Thank you, Lisa! We’re excited to hear the substitute worked perfectly for you. Thank you again for coming back to comment on and rate the recipe. Have a lovely day 🙂

      Reply

  23. Hi Kimberly and John,

    Thanks for the fantastic recipe! It just makes me feel dirty to buy canned “Cream of Whatever” soups. We are trying our best to eat healthy, but every so often you want a version of a comfort food.

    Reply

    • Thank you, Wendy! We know what you mean. 🙂 Kim and I appreciate you coming back to rate the recipe and make a comment. Have a lovely day 🙂

      Reply

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