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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.
We also have a cream of mushroom soup substitute a cream of onion soup, and a cream of celery soup, too, in the event you’re looking for one of those.
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.
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.
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.
Equipment Used:
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Cream of Chicken Soup Substitute
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
- In a small bowl, whisk together milk and flour. Be sure to break up any lumps.
- In a medium saucepan, combine broth, spices, salt, and pepper. Allow to come to a simmer on low-medium heat.
- 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.
- The mixture will continue to thicken as it cools.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
Amy Miller says
Thank you so much for this!! We had to cut gluten from our diets several years back and there were so many comfort foods (that were so bad for us) that we had to give up. This recipe allowed me to sub gluten free flour and make my mom’s Chicken Divan recipe (with several other tweaks beyond the can of soup to make it actually healthy 🙂
The family was thrilled!! I will be using this substitute over and over again. Thanks you again!!
John says
Good Morning Amy, that’s wonderful to hear! Kim and I are glad you’re able to use this substitute to make the recipes you love. Thank you for coming back to comment on and rate the recipe card. Have a lovely day 🙂
June Becker says
Thank you for this recipe. I haven’t made a casserole like this for years. It worked for me tonight when I made chicken noodle casserole. 😋. Thanks
John says
Thank you June! Kim and I are glad the substitution worked in your casserole. Thank you again for coming back to comment on and rate the recipe card! Have a lovely Friday 🙂
Kelly Gerou says
My daughter was recently diagnosed with a wheat allergy (among other good allergies) I was able to substitute a gluten free flour and it turned out perfect! She can now enjoy her daddy’s hashbrown casserole again!!
Thank you so much for sharing!!
John says
Thank you Kelly! Kim and I are excited to hear you and your family enjoyed the soup substitute. Furthermore, we’re glad to know the gluten-free flour works for the recipe so that your daughter can enjoy her father’s cooking. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Denise says
My husband is lactose intolerant and I can not use Cream of chicken/mushroom soups so as you can imagine this limits my recipes.. I used your recipe ( soy milk in place of regular) and it mixed really well and incorporated awesomely into the recipe I was using… oh and no ummmm unpleasant outcomes for my husband! I am so freaking excited b/c this opens the possibility of so many new dinners!
John says
Thank you, Denise! That’s wonderful, Kim and I are thrilled the substitution works for you and your husband. We also have cream of mushroom and celery substitutes on our site. So, if you need those, they’re available too. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Julie T. says
Thank you so much. Forgot the Cream of Chicken soup for my pot pie recipe. This is much healthier!
John says
Good Morning Julie, it’s okay, I think you mentioned it in your previous comment. We’re thrilled you like idea and we hope everything went smoothly with the pot pie. Thank you for dropping by, Julie 🙂
Julie T. says
Thank you! Went shopping today, spent $300 and of course I forgot the Cream of Chicken soup I needed for my chicken pot pie. This worked great and a lot healthier!
John says
Thank you Julie! Oh no, well, we’re glad you found the substitute. Hopefully, everything went well with the chicken pot pie. Thank you again for coming back to comment on and rate the recipe card. Have a lovely Tuesday 🙂
Wendi says
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.
John says
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 🙂
Lisa Hurt says
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!
John says
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 🙂
Maresa says
Very useful, thank you!!
John says
Thank you for commenting and rating the recipe, Maresa! Kim and I are thrilled you like the substitution. Have a lovely day 🙂
Valerie says
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
Kimberly says
Hi, Valerie! 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!
Alisha says
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?
Kimberly says
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!
Amber says
Im one of those that buys it canned ???? need to start making it myself.
John says
Thank you for commenting, Amber! Kim uses this recipe a lot during the Fall season. Have a wonderful weekend 🙂
Maggie says
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!!
John says
Thank you, Maggie! Aw, we appreciate that belated thank you and are happy it the recipe worked for you 🙂
Sherri says
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.
John says
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. 🙂