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.

Tips

  • 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.

More Condiments to Try

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White ramekin filled with cream of chicken soup.

Cream of Chicken Soup Substitute

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

Ingredients

  • 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

Instructions
 

  • 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

Nutrition

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

Notes

*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.
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78 Comments

  1. Love this recipe! Has anyone used it in a crockpot recipe? I was wondering how it might work in crockpot creamy chicken and broccoli.

    1. Thank you Amanda! I don’t recall us using it in a crockpot recipe. However, I’ll leave this comment up to see if someone else has and can answer your question. Thank you again for commenting and have a lovely day 🙂

  2. I made for the first tie. Awsome flavor. I added concentrated chicken broth and omitted the salt.
    Worked great for my chicken pot pie

  3. Great soup recipe. Very simple. I have made several different recipes but this is my fav. I am gluten free and dairy free. Used GF flour and Oat Milk. It was perfect!! I will be using this Cream Of Chicken Soup as my go to.

    1. Thank you Keisha! Kim and I are thrilled you like the soup substitute. It’s a great idea to use GF flour and oat milk to make the soup GF/dairy free. Thank you for commenting and rating the recipe. Have a lovely day 🙂

  4. I cannot wait to try this !! Canned soup has so many ingredients that i prefer not to eat ! And they all have milk , I will use lataid milk and enjoy this soup ! Thank you !

    1. We hope you enjoy the soup, Theresa! This is one of our favorites to use in casseroles. It works very well in place of 1 (10.5 ounce) can. Have a wonderful evening! 🙂

  5. I can’t wait to try this! Canned cream of chicken or cream of mushroom soup has become ridiculously expensive and it is a huge part of my grocery bill. No more thanks to this recipe.

  6. I can’t tell you how well this turned out, in spite of the fact I sprinkled out more than a pinch of paprika. Never buying canned chi. soup again.

  7. I guess I’m late to the party, but I’m wondering how this could be made to store dry in the pantry, then add the wet ingredients as needed tip use in recipes?
    Thank you!

    1. Good morning Deb, thank you for asking about the recipe. Unfortunately, Kim and I aren’t aware of a way to prep the dry ingredients in advance. We’re not sure this recipe can be modified in that manner. Thank you again for asking and have a lovely day 🙂

  8. can you make this a dairy free recipe 1/2 cup milk?
    can you make this a gluten free recipe 1/4 cup All Purpose Flour?
    do you have to use 1/4 teaspoon onion powder?

    1. Hi Annette!

      To make this dairy free, swap out the milk with a dairy free alternative like soy milk. To make it gluten free, substitute the flour for a 1 to 1 gluten free blend. The onion powder can be adjusted or omitted. However, omitting it completely will change the flavor. Have a great day! 🙂

  9. Hi there! I wanted to let you know how happy I was to find your site. The substitute for canned cream soups was just what I hoped for, and thank you! Loved that you added smoked paprika – a favorite of mine. But more than the soup substitute, I am happy to see lots of other things on your site that I will be checking out soon. Thanks very much to both of you!!

    1. Hi Marilyn!

      John and I are happy that you like the cream soup substitutes. They’re a favorite of ours, too. We hope you find some other recipes you’ll enjoy! Thank you for the comment. Have a wonderful week! 🙂

  10. I never use canned soup in any recipe. Thank you for the substitution solution. Also sour cream is a good substitute and the same concentration as canned soup would be!

  11. I make this cream sauce when I’m making scalloped potatoes,tuna noodle casserole, chicken pot pie,and any other recipe that call for a creamed condensed soup. It’s always evident…and NOT in a good way…when canned soup is used in a recipe. Just don’t like that canned taste.

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

  12. I love your recipes. I just found your cranberry bread recipe and happened to continue reading all the comments and came across this! This is a keeper! A definitely healthier substitute instead of the canned variety. This has decided what I’m making for dinner tonight, tuna noodle casserole! I use almond milk and plant-based butter substitute. I think they will be perfect, keeping in mind use the unsweetened plain not vanilla almond milk.

  13. 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!!

    1. 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 🙂

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