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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.
Made this as a sub for regular cream of chicken soup and following the directions to a T made the mixture come out almost like mashed potatoes. Added another 2/3 cub of broth and it thinned out to be a lot closer to the consistency of condensed soup.
Thank you for sharing! Yes, we have noticed that sometimes it takes more or less broth to get it the right consistency. With this recipe you have to almost go more by “feel” or consistency than actual measurements.
I halved this recipe because an old family recipe I was making called for 1 can of cream of chicken soup. It turned out perfect! Truly, the final recipe I was subbing this recipe out for tasted exactly the same! Super happy I found this copy cat recipe. It is definitely going in my go-to recipe book.
Thank you so much for the five stars! I’m so glad you like the recipe! 🙂
I agree that this came out MUCH thicker than anything found in canned condensed cream of chicken soup. I understand that it is supposed to be thick and it should resemble condensed cream of chicken…. But what I have is a pan of the thickest “chicken flavored flour paste” on my stove right now, lol! I think next time, I will start with at least only 1/2 the amount of flour and add more to achieve the proper consistency.
You can definitely keep adding milk or broth until you reach the consistency you like. Hope this helps!
Absolutely got the same result! Lol but its definitely an easy enough recipe to know to keep adding broth and milk. I’m just thankful theres a substitute recipe out there so I dont have to feed my family MSG amongst other garbage!
Good and well done
I’m dairy and soy free. I need this for thanksgiving dressing! So I have great butter substitutes. Has anyone tried a milk substitute in this? Like plain almond milk or ripple milk? Not expecting it to be as good as the real thing but just good enough to make me feel included in the thanksgiving meal! Thanks!
I haven’t tried a milk substitute in this particular recipe, but I usually find that unsweetened almond milk works pretty well in cooking. Let me know how it goes if you do try it!
This was super easy and fast and tasted fantastic out of the pan. When i added it to my casserole though, it separated and all the butter formed a greasy layer on top. The rest of it all seemed to congealed within the casserole. Any tips?
Oh no! I’m so sorry this didn’t work for you! Did you add the soup to the casserole when it was hot or cooled?
It was probably still hot or at least pretty warm.
Would this hold up in crockpot recipes? I figure it would but thought I’d ask. Really excited to try this because I would love to get away from using the canned “cream of”soups thank you!
Yes, it should hold up just like any canned “cream of” soup. It shouldn’t separate or get grainy. Hope this helps!
Ok that’s what I thought. Thanks!
Another question….have you tried adding chicken bouillon to it for more flavor? If so, how much would I add? I have the bouillon cubes not granules
i’m very excited to try this! My husband has recently (as of January this year) started a gluten free died, which has severely limited what I can cook, and eliminated some of my favorite recipes! I know this isn’t a gluten-free recipe, but I don’t see why I can’t substitute with a gluten-free flour and give it a try (for a childhood comfort food). Thank you!
You can easily use cornstarch instead of flour and it will still taste great! We have many gluten allergies in our family so we are learning all the work-arounds. Most of our new recipes we share how to make them GF in the writing of the post! We have learned going GF really isn’t that bad. It’s totally doable!
I have been substituting gluten free flour and making my own cream
of soups for years for all my casseroles.
I SO love that you made this recipe! I’ve been feeling so reliant on “Cream of” soups and have this nagging concern about the preservatives and MSG. I can’t wait to try this! Will be back to review. . . someday. . .
You are awesome! Keep up the good work!
Thank you for the nice comment! Let us know what you think when you try it, we would love to hear your opinion!
A lot of the people commenting about MSG in Can soups may not realize that it is hidden in every thing we eat. I read an article that gave the different names it’s hidden under and one of them very often used is “ natural flavors” so if truly trying to avoid MSG be very careful. It is VERY DIFFICULT to avoid. For this recipe unless your making your own broth fro scratch ,.. every single chicken broth you can buy in the store says “ natural flavor “ in the ingredients:(
Could olive oil be used in place of butter?
I haven’t tried it, but I can’t think of a reason it wouldn’t work. Thanks for asking!
I really do appreciate your recipes.The ones I have pinned are a part of my regular routine now.Even the dreaded baked potato halves (to which I am addicted).Thanks for all the great recipes.Barb
Thank you so much! haha yes, the potato halves are definitely addicting!
I use arrowroot powder instead of flower or corn starch to thicken my rou. I’m also trying coconut oil instead of butter because my friend has so many allergies.
Oh excellent. Let us know how it turns out! We love GF options!
I don’t think the amount of milk and chicken broth is correct. 2/3 cup and 2/3 cup = 1 and 1/3 cup. I don’t see how this can possibly make 2 and 2/3 cups of soup. I tried it and it doesn’t. It was sooo thick, so I added double the milk and broth and then it was perfect.
This is actually a recipe for the soup in its condensed form. So it should turn out exactly how it comes out of the can.. not as a prepared soup. Does that make sense?
My daughter is on a low carb diet. Is there a thickening agent that won’t add the carbs for this soup?
We haven’t tried anything that is low-carb as a substitute for this recipe. You can try using mashed up cauliflower but we haven’t don’t this before and can’t let you know for use if it will taste as good. Hope this helps!
Try arrowroot powder!
Are the ingredient amounts correct? I came out with about 1 1/3 cups total and it was the consistency of mashed potatoes. I added an additional 1 cup chicken broth and then it seemed right and worked out perfectly!
Yes, the ingredients are correct… did it look the way the cream of chicken soup looks directly out of the can? Or thicker than that?
Way thicker than that. More like the consistency of a can of pumpkin.
This sound wonderful. I will use this recipes in all that calls for a can of cream of . Just be sure to cook the butter and flour for at least 10 minutes before adding other ingredients so that it doesn’t take like flour.
Love your site. Usually try 90% of all recipes. Thank you.
Hi, great site!! I was wondering, at the end of the recipe where it says it makes the equivalent of 2 cans of cream of chicken soup (or mushroom or celery) Does that mean you ue this recipe to replace all 3 soups tins in various recipes or do u adapt it to substitute cream of celery and cream of mushroom?? Thanks in advance.
Hi Rachel, I adapt the recipe to get the flavor I want. If I’m using it to replace a cream of chicken, I’ll add a little shredded chicken. For cream of mushroom, I will sauté some mushrooms to add and I do the same for cream of celery. Thanks for asking!
I hate using canned soups. This recipe is awesome, but
Is 2/3 c. of flour correct…seems like a lot!
Do you think it will be OK to freeze? Sometimes saving even few minutes matters.
We haven’t tried freezing it before… I don’t know how it would turn out. I’m worried that the dairy components won’t freeze well but that’s just me. I know I am not much of a help here– if you try freezing it, let us know how it turns out!
Great idea. Thank you
This is so perfect! Works like a charm every time! Thank you!
Thank you for your kind review!
THANK YOU SO SO MUCH! I have CHF and sodium is something I have to watch closely. I’d stopped making so many of my childhood favorites simply because even the lower sodium soups caused me trouble. With this wonderful substitute I can control the amount of sodium and still enjoy my favorites.
So glad you can enjoy your favorite recipes again! Thanks for the 5-stars!
So easy to make and so much cheaper than those cans! I went to go make hamburger stroganoff for dinner last night and realized I’d forgotten to pick up the cream soups. I stumbled across this recipe in search of a substitute. Only thing I’d do different is add more garlic. Otherwise the flavor was exactly what I was looking for.
Hey is it two-three cups of flour or two thirds if a cup x
Two thirds!