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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.

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.

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

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.

The milk and flour have been whisked together in a 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.

The chicken broth and spices combined in a medium saucepan.

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.

The finished cream of chicken substitute in a white ramekin.

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The finished cream of chicken soup substitute sitting in a white ramekin.

Cream of Chicken Soup Substitute

Yield: 1 Serving
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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.

Ingredients

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.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Calories: 199Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 12mgSodium: 698mgCarbohydrates: 31gSugar: 6gProtein: 7g

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Kelly Lamoreaux

Thursday 7th of January 2021

I love this soup, I will never buy canned again! Thank you for this!!

John

Friday 8th of January 2021

Good Morning Kelly, we're thrilled to hear that. Thank you for coming back to comment on the recipe! Have a lovely day :)

Amy Miller

Monday 27th of April 2020

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

Tuesday 28th of April 2020

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

Thursday 19th of March 2020

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

Friday 20th of March 2020

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

Saturday 11th of January 2020

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

Sunday 12th of January 2020

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

Wednesday 18th of December 2019

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

Thursday 19th of December 2019

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 :)