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This Cream of Chicken Soup substitute recipe works great as a soup starter or in casserole type recipes that call for a can of condensed cream soup as a base. We have several recipes on our site that use “cream of” soups and we always get asked about a substitute.
Featured with this recipe
- Ingredients in Homemade Cream of Chicken Soup
- A Tastier Condensed Cream of Chicken Soup Substitute
- Substitute Ratios
- Step by Step Instructions
- How to Store Homemade Cream of Chicken Soup
- Frequently Asked Questions about Cream of Chicken Soup Substitute
- Try these recipes using Cream of Chicken Soup
- How to Make Condensed Cream of Chicken Soup
- Condensed Cream of Chicken Soup Substitute Recipe
This easy homemade cream of chicken soup recipe can be made in just a few minutes with ingredients that are most likely already in your kitchen. It’s quick to whip up when you’re making a recipe that requires a creamy chicken soup as an ingredient. Condensed cream of chicken soup is a pantry staple that we use all the time, but it tastes so much better when you make it fresh in your own kitchen. This recipe can be used to dress up all sorts of chicken recipes.
Ingredients in Homemade Cream of Chicken Soup
Use this delicious, homemade soup substitute next time you’re making cooked chicken and vegetables, or with all sorts of recipes. Here’s what you need:
- Butter – use about six tablespoons.
- All purpose flour – about two-thirds cup, which you’ll mix together with the butter to create a roux. That’s what gives the soup its thick, creamy texture.
- Milk – two-thirds cup, or more if the roux seems too thick. For an extra creamy texture, you can add a dash of heavy cream or half-and-half.
- Chicken broth or chicken stock – you can use low-sodium broth to control the amount of salt in the recipe.
- Garlic powder – a quarter teaspoon.
- Onion powder – also a quarter teaspoon.
- Salt and pepper – to taste
- Optional ingredients: add parsley, thyme or a bay leaf while the soup simmers to give it extra flavor and garnish.
A Tastier Condensed Cream of Chicken Soup Substitute
We can all agree that this soup recipe is fantastic, but if you are wondering why this is better than its canned counterpart, here’s the deal: this version has the same tasty consistency and texture as canned cream of chicken soup, without any of the artificial flavors, colors, and preservatives. Additionally, this recipe tastes even better than the canned one, thanks to real ingredients. Oftentimes, when using canned condensed soup, the artificial ingredients can overpower the taste of everything else in the dish. Using this version recipe makes every recipe taste better.
Substitute Ratios
Keep in mind that this recipe is condensed, so if the recipe calls for a cream of chicken, mushroom, or celery soup continue to add water or chicken stock to reconstitute it.
- Use 1 ⅓ cups of this condensed cream of chicken soup to replace a standard 10 oz can.
- This recipe makes 2 2/3 cups which is equivalent to 2 cans of condensed cream soup.
This substitute does have a slight chicken flavor because of the chicken broth used. However, you can add more chicken bouillon if you want to have more chicken flavor. Replacing cream of mushroom or cream of celery soup in a recipe? You will want to add cooked mushrooms, celery, or celery salt to the recipe, to give it the correct flavor. Or, simply try our cream of mushroom soup recipe!
Step by Step Instructions
Making your own condensed cream of chicken soup substitute is so easy, you’ll have it done in just five simple steps.
- Melt butter in a small saucepan over medium heat to medium-low heat.
- Add some all purpose flour to the melted butter and stir until it makes a paste.
- Whisk in milk and chicken broth to the mixture. Whisk briskly until all the flour paste is dissolved, and make sure to get all of the flour from the edges of the pan to avoid lumps in the flour mixture.
- Add garlic and onion powder, salt and pepper to taste.
- Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.
How to Store Homemade Cream of Chicken Soup
Use immediately warm in all sorts of recipes. If you’re not using it right away, cover and store in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions about Cream of Chicken Soup Substitute
The all purpose flour is only used to thicken the soup. You can substitute with keto thickeners like Xanthan gum.
You should be able to store the soup in the freezer, tightly covered, for up to two months. To thaw, defrost in the microwave or warm on the stovetop.
Add small amounts of milk and broth to your soup until your desired consistency. Remember this recipe is for condensed soup, so it will be much thicker than regular soup.
READ MORE: 30+ Chicken Breast Recipes
Try these recipes using Cream of Chicken Soup
How to Make Condensed Cream of Chicken Soup
Condensed Cream of Chicken Soup Substitute
Video
Ingredients
- 6 Tbsp butter
- 2/3 cup flour
- 2/3 cup milk
- 2/3 cup chicken broth or chicken stock
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper
Instructions
- Melt butter in a small saucepan over medium heat.
- Add flour to the melted butter and mix into a paste.
- Whisk in milk and chicken broth ⅓ cup at a time. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan. Add garlic and onion powder, salt, and pepper.
- Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.
Notes
- Use 1 ⅓ cup to replace one 10 ½ ounce can of cream of chicken soup in recipes.
- This recipe makes the equivalent of 2 cans of cream of chicken (or mushroom or celery) soup.
- If not using immediately, store in an airtight container in the refrigerator for up to 1 week.
Haven’t made this yet but looks great. So much sodium in canned soups and I’m salt restricted.