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.
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.
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!
- 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.)
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In a small bowl, whisk together milk and flour. Be sure to break up any lumps.
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In a medium saucepan, combine broth, spices, salt, and pepper. Allow to come to a simmer on low-medium heat.
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Whisk the broth and slowly add the milk and flour mixture.
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Continue to whisk for 2-3 minutes until mixture begins to thicken.
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Remove from heat and allow to cool.
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The mixture will continue to thicken as it cools.
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Use immediately or store in an airtight container in the refrigerator for up to a week.
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!!
Thank you, Maggie! Aw, we appreciate that belated thank you and are happy it the recipe worked for you 🙂
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.
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. 🙂
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.
Thank you for commenting and I really appreciate your kind words 🙂
I use cream of chicken soup in some of my crockpot recipes. I can’t wait to try this. It looks great!
Thanks, Poonam! I hope you love it 🙂
Wow, I would’ve never thought to make a cream of chick n substitute! Thanks for the recipe
Thank you, Elaina! Glad you liked the post 🙂
I have been making my own cream of soup mixes for years now, nice to see someone else doing the same.
Thank you! Good to know we aren’t alone lol!
Hmmm yum! Quick and easy indeed! I’m sure my husband will love this. 🙂
Thank you, Joy! I hope he enjoys it 🙂
Actually, I really like posts that teach me how to use what I have on hand to make things I usually buy!
Tammy
http://www.simplypreparing.com
Thank you for commenting Tammy and I am glad our post was useful for you 🙂
Looks tasty. I haven’t made it for myself, but looks good and I will try this for sure! 🙂
Thank you, Lee! I hope you get a chance to make it 🙂
This is so helpful! My father is allergic to MSG and other chemicals, so we have to be really careful with things like soups!
Thank you, Vicki! I hope you are able to use it and your father loves it 🙂
Another useful post, thanks. I love your site. I try to use store bought soups as little as possible. This could be very handy.
Thank you, Ritchie! I am thrilled we are to provide useful posts 🙂
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
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. 🙂
Oh prefect! I always run out of stuff like this so having a substitute is awesome!
Thank you for commenting! It’s always great to have a backup plan; especially when you have kids lol!
I love this! I saw Valerie Bertinelli make cream of mushroom soup on The Food Network the other day. Had no idea it was so easy to make these, and SO MUCH HEALTHIER than the stuff in the box…kinda like broth. Will definitely be doing this one!
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 🙂
This is such an essential to know how to make, especially for this upcoming holiday season!
Thank you, Amanda! Kim uses this recipe a lot. Have a great weekend 🙂
Im one of those that buys it canned 🙈 need to start making it myself.
Thank you for commenting, Amber! Kim uses this recipe a lot during the Fall season. Have a wonderful weekend 🙂
This is great! I can totally see this coming in handy. Love how the ingredients for the most part are staples we usually have on hand. Thank you for sharing.
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 🙂
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.
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 🙂
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!
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 🙂
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?
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!
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
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!