Substitute for Cream of Chicken Soup
Need a quick substitute for cream of chicken soup? This easy homemade version is flavorful, thick, and perfect for casseroles.
You may also love my cream of celery and cream of mushroom soup recipes.
Why You’ll Love It
I know. I know. This is not the kind of recipe that makes you run to the kitchen. It’s not flashy or new. In fact, it’s been on the site since 2015.
This cream of chicken soup substitute is one of those things that shows up in casseroles and baked dishes all the time. And sometimes you need it when there’s not a can in the pantry.
I started making my own version years ago since canned soup never appealed to me. I wanted more control over the flavor and sodium. With this homemade version, I know exactly what goes in.
It turns out thick, creamy, and works one-to-one in recipes that call for condensed cream of chicken. If you’ve ever wondered what to use as a substitute for cream of chicken soup, this recipe is the answer.
We use it in our green bean casserole, hashbrown casserole, and chicken mushroom broccoli casserole.
You can double or triple it if you need more. It only takes a few minutes on the stove, and it’s easy to adjust the spices.
How to Make It
In a small bowl, whisk the milk and flour until smooth. In a saucepan, bring the chicken broth and spices to a low simmer.
Slowly pour in the milk mixture while whisking. Keep whisking for 2 to 3 minutes until it thickens. Remove from heat and let it cool slightly. It will thicken more as it cools.
Quick Tip
Want to make it gluten-free? Swap the all-purpose flour for a 1:1 gluten-free blend that contains xanthan gum or another thickener. King Arthur, Cup 4 Cup, or Bob’s Red Mill all make great options. Just make sure the other ingredients you use are certified gluten-free.
How to Use It
This cream of chicken replacement works just like the canned version. One batch equals one can of condensed soup. Use it in casseroles, pasta bakes, or even as a starter for soups and sauces. It’s the perfect substitute for cream of chicken soup when you don’t have the canned kind on hand.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to a week. Reheat over low heat on the stove or in the microwave, whisking to smooth it out.
More Soup Recipes
- Substitute for Cream of Onion Soup
- Chicken Soup without Noodles
- Substitute for Cream of Bacon Soup
- Great Northern Bean Soup
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Ingredients
- ½ cup whole milk
- ¼ cup all-purpose flour
- ¾ cup low-sodium chicken broth
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Smoked paprika, just a dash
- Salt, to taste
- Ground black pepepr, to taste
Instructions
- In a small bowl, whisk together milk and flour. Be sure to break up any lumps.½ cup whole milk¼ 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 broth¼ teaspoon onion powder⅛ teaspoon garlic powderSmoked paprikaSaltGround black pepepr
- 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.
Suggested Equipment
How to Video
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
