Cream of Chicken Soup Substitute
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!
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!
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
Ingredients
- ½ cup whole milk
- ¼ cup all-purpose flour
- ¾ cup low-sodium chicken broth, low-sodium
- ¼ teaspoon onion powder
- ⅛ 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 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 powderSalt and pepperSmoked 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.
Thank you for your response. Very helpful!
You’re welcome Lynn. 🙂
My soup was not as thick as the condensed canned. Is this normal?
Good morning Lynn, thank you for asking your question. Our soup substitute is not as thick as condensed soup straight from the can. The substitute should be thicker than a broth but not as thick as gravy. So, it’s normal for it to seem thinner that what you’re used to, if you use a lot of canned condensed soups. I hope this information helps and that you have a lovely day 🙂
Love this recipe! Has anyone used it in a crockpot recipe? I was wondering how it might work in crockpot creamy chicken and broccoli.
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 🙂
I made for the first tie. Awsome flavor. I added concentrated chicken broth and omitted the salt.
Worked great for my chicken pot pie
Hi Suzan! We’re so glad the concentrated chicken broth worked well. Have a wonderful evening! 🙂
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.
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 🙂
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 !
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! 🙂
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.
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.
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!
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 🙂