Best Cream of Chicken Soup Substitute

Prep Time5

Cook Time15

Total Time20

Servings: Serving

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, Smoked paprika, Salt, black pepper
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.

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.
One batch of our soup replaces one 10.5 ounce can of cream of chicken soup.
If you're unsure how much salt and pepper to add, wait until the soup is done, taste it, then add the salt and pepper.
If you look above the recipe card (scroll up a bit), you'll find the following sections: how to make the soup gluten-free, how to use it, storage info, and step-by-step photos.
Store leftovers in an airtight container in the fridge for up to a week.

Nutrition Facts

Best Cream of Chicken Soup Substitute

Serving Size

1 serving

Amount per Serving

Calories

200

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

0.3

Monounsaturated Fat

Cholesterol

Sodium

701

Potassium

258

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

201

Vitamin C

0.1

Calcium

164

Iron

* Percent Daily Values are based on a 2000 calorie diet.