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.
can you make this a dairy free recipe 1/2 cup milk?
can you make this a gluten free recipe 1/4 cup All Purpose Flour?
do you have to use 1/4 teaspoon onion powder?
Hi Annette!
To make this dairy free, swap out the milk with a dairy free alternative like soy milk. To make it gluten free, substitute the flour for a 1 to 1 gluten free blend. The onion powder can be adjusted or omitted. However, omitting it completely will change the flavor. Have a great day! 🙂
Does the 1 serving equal the size of a regular can of soup (10.5 oz.) ?
Hi Julia!
Yes, it does. Have a great weekend! 🙂
Hi there! I wanted to let you know how happy I was to find your site. The substitute for canned cream soups was just what I hoped for, and thank you! Loved that you added smoked paprika – a favorite of mine. But more than the soup substitute, I am happy to see lots of other things on your site that I will be checking out soon. Thanks very much to both of you!!
Hi Marilyn!
John and I are happy that you like the cream soup substitutes. They’re a favorite of ours, too. We hope you find some other recipes you’ll enjoy! Thank you for the comment. Have a wonderful week! 🙂
So fresh, tasty, and easy! My favorite recipe for cream of chicken soup. Thank you!!
You are welcome, and thank you! We are happy you like the cream of chicken soup substitute. Have a wonderful week! 🙂
I never use canned soup in any recipe. Thank you for the substitution solution. Also sour cream is a good substitute and the same concentration as canned soup would be!
Hi Judi,
Thanks so much for the tip about sour cream! We’re glad you enjoyed the chicken soup substitution. Have a wonderful evening! 🙂
I make this cream sauce when I’m making scalloped potatoes,tuna noodle casserole, chicken pot pie,and any other recipe that call for a creamed condensed soup. It’s always evident…and NOT in a good way…when canned soup is used in a recipe. Just don’t like that canned taste.
I love this soup, I will never buy canned again! Thank you for this!!
Good Morning Kelly, we’re thrilled to hear that. Thank you for coming back to comment on the recipe! Have a lovely day 🙂
I love your recipes. I just found your cranberry bread recipe and happened to continue reading all the comments and came across this! This is a keeper! A definitely healthier substitute instead of the canned variety. This has decided what I’m making for dinner tonight, tuna noodle casserole! I use almond milk and plant-based butter substitute. I think they will be perfect, keeping in mind use the unsweetened plain not vanilla almond milk.
Thank you so much for this!! We had to cut gluten from our diets several years back and there were so many comfort foods (that were so bad for us) that we had to give up. This recipe allowed me to sub gluten free flour and make my mom’s Chicken Divan recipe (with several other tweaks beyond the can of soup to make it actually healthy 🙂
The family was thrilled!! I will be using this substitute over and over again. Thanks you again!!
Good Morning Amy, that’s wonderful to hear! Kim and I are glad you’re able to use this substitute to make the recipes you love. Thank you for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Thank you for this recipe. I haven’t made a casserole like this for years. It worked for me tonight when I made chicken noodle casserole. ?. Thanks
Thank you June! Kim and I are glad the substitution worked in your casserole. Thank you again for coming back to comment on and rate the recipe card! Have a lovely Friday 🙂
My daughter was recently diagnosed with a wheat allergy (among other good allergies) I was able to substitute a gluten free flour and it turned out perfect! She can now enjoy her daddy’s hashbrown casserole again!!
Thank you so much for sharing!!
Thank you Kelly! Kim and I are excited to hear you and your family enjoyed the soup substitute. Furthermore, we’re glad to know the gluten-free flour works for the recipe so that your daughter can enjoy her father’s cooking. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
My husband is lactose intolerant and I can not use Cream of chicken/mushroom soups so as you can imagine this limits my recipes.. I used your recipe ( soy milk in place of regular) and it mixed really well and incorporated awesomely into the recipe I was using… oh and no ummmm unpleasant outcomes for my husband! I am so freaking excited b/c this opens the possibility of so many new dinners!
Thank you, Denise! That’s wonderful, Kim and I are thrilled the substitution works for you and your husband. We also have cream of mushroom and celery substitutes on our site. So, if you need those, they’re available too. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Thank you Julie! Oh no, well, we’re glad you found the substitute. Hopefully, everything went well with the chicken pot pie. Thank you again for coming back to comment on and rate the recipe card. Have a lovely Tuesday 🙂
Thank you so much. Forgot the Cream of Chicken soup for my pot pie recipe. This is much healthier!
Hi Kimberly and John,
Thanks for the fantastic recipe! It just makes me feel dirty to buy canned “Cream of Whatever” soups. We are trying our best to eat healthy, but every so often you want a version of a comfort food.
Thank you, Wendy! We know what you mean. 🙂 Kim and I appreciate you coming back to rate the recipe and make a comment. Have a lovely day 🙂
This worked perfectly! Tasted great, and now my crock pot pork chops will taste even better without the canned stuff! THANK YOU! 10 for 10 will absolutely use again!
Thank you, Lisa! We’re excited to hear the substitute worked perfectly for you. Thank you again for coming back to comment on and rate the recipe. Have a lovely day 🙂
Very useful, thank you!!
Thank you for commenting and rating the recipe, Maresa! Kim and I are thrilled you like the substitution. Have a lovely day 🙂
Good afternoon.
Found your recipe and plan on trying it tonight as my chicken divan base. Question for you is would this amount be about the equivalent of a can of cream of chicken soup, as I need two?
Thank you,
Valddie
Hi, Valerie! Yes, this recipe makes approximately the same amount of cream of chicken soup that’s in one can (about 10.5 ounces). It’s easy to double if you require more. Thanks for stopping by and have a great afternoon!
How would you recommend editing this to make cream of celery or cream of mushroom? I have breast cancer and I need to make diet changes of less processed foods whenever possible. I’ll definitely be using this cream of chicken in my old favorite recipes but we also make a lot of things that use cream of celery and mushroom! Would you think sautéing celery/mushrooms in olive oil first and stir them into a basic rue?
Hi Alisha! For cream of mushroom, add 1/2 cup to 1 cup finely chopped mushrooms (depending on how chunky/thick you want the soup). Cook those down first with a small amount of butter, then add the broth, spices, and roux. For the cream of celery, it’s the same as the mushroom. Add 1/2 to 1 cup finely chopped celery depending on how thick of a soup you like and how heavy of a celery taste. Follow the same directions as above for the rest. 🙂 You could also swap out the chicken broth for veggie broth, but it will change the flavor some. Thanks for the question! Best wishes for your health!
I just made your cream of chicken soup for subbing for the can. I like this better. But I also used in the Pressure cooker XL under the soup label. I will use this whenever I make or need soup.
Thank you for sharing Sherri! I am so glad the cream of chicken soup substitute works well for you 🙂 I will pass the comment over to Kim, she will be really excited to know. 🙂