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Cream of Chicken Soup Substitute

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Cream of Chicken Soup Substitute is a combo of a few simple ingredients and is an excellent substitute for the canned cream of chicken soup. This is MUCH tastier and you know exactly what’s in it!

A spoonful of the chicken soup over a jar.

Homemade Cream of Chicken Soup

While you may like using the canned version of this soup, I haven’t personally used it in years. For some reason, not to mention the strange ingredients in it, I do not like the gel-like consistency. In fact, it’s just plain gross (to me).

I know, most of our ancestors used the canned cream of chicken (or mushroom or celery) soups in recipes. If you have church cookbooks like I do (thanks Mom!), you know what I’m talking about.

But isn’t it nice to know that we can make a homemade version that has simple ingredients and is tasty too? I do! No more of the gross canned creamy soups for me.

Ingredients Used

Just a few simple ingredients are used in this recipe.

  • Chicken Broth – Use a lower sodium chicken broth to control the salt content.
  • Milk – I use 2% milk. Whole milk would create even a thicker soup.
  • Flour – All-purpose flour is required.
  • Seasonings – Use a bit of onion powder, kosher salt, and black pepper.
The ingredients for the chicken of soup substitute.

How to make Cream of Chicken Soup Substitute

Step 1
Combine liquids. In a medium saucepan, combine the lower sodium chicken broth and milk. Heat over medium heat.

Step 2
Add flour. When hot, add flour, one tablespoon at a time, whisking continuously.

Step 3
Add seasonings. Add the onion powder, kosher salt, and black pepper, and whisk. Continue whisking until thickened.

Step 4
Use in recipes. While I created this for my Leftover Turkey Rice Casserole, you can use it anything that calls for cream of chicken soup.

A pan of the cream of chicken soup substitute.

Recipe FAQs

Can I substitute cream of chicken for cream of mushroom?

Yes, you absolutely can use this soup for any cream of “anything” soup.

How different is the taste between canned and homemade?

The taste is SO much better when making your own. It’s thick and includes only a few ingredients.

How is cream of chicken soup different from chicken broth?

They are very different. Chicken broth is watery and made from cooking the bones of chicken. Cream of chicken soup includes chicken broth and is thick in consistency.

Variations

You can vary the ingredients in this recipe to make it your own.

  • Use a veggie broth instead of chicken broth.
  • Use heavy cream instead of regular milk.
  • Try other seasonings, if desired.

Kitchen Tools Used: (affiliate links)

9-Inch Whisk

xoxo ~Sue

A spoonful of the chicken soup over a jar.

Cream of Chicken Soup Substitute

Cream of Chicken Soup Substitute is a combo of a few simple ingredients and is an excellent substitute for the canned cream of chicken soup. This is MUCH tastier and you know exactly what's in it!
5 from 1 vote
Print Pin Rate
Course: Sauce, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 cups
Calories: 161kcal
Author: Sue Ringsdorf

Ingredients

  • 1 ¼ cups lower sodium chicken broth
  • 1 cup 2% milk
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • In a medium saucepan, combine the chicken broth and milk and heat (don't boil) over medium heat.
  • When hot, add the flour, one tablespoon at a time, until fully added – WHISKING continuously. Add the onion powder, salt, and pepper.
  • Continue whisking until mixture thickens. Then remove from heat.

Notes

Variations

You can vary the ingredients in this recipe to make it your own.
  • Use a veggie broth instead of chicken broth.
  • Use heavy cream instead of regular milk.
  • Try other seasonings, if desired.

Nutrition

Calories: 161kcal | Carbohydrates: 24g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 682mg | Potassium: 326mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. Earnest Ballinger says:

    Sue,
    I am lactose intolerant, what can I use instead of dairy?

    1. Suebee Homemaker says:

      I don’t have experience with that, but you could try an almond milk instead? Good luck.

  2. Stahr Freedle says:

    This is amazing! Next time, I’ll try making it cream of mushroom with mushroom broth and diced schrooms!

    1. Suebee Homemaker says:

      That’s a great idea, Stahr! Thanks so much!

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