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!
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.
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.
Recipe FAQs
Yes, you absolutely can use this soup for any cream of “anything” soup.
The taste is SO much better when making your own. It’s thick and includes only a few ingredients.
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)
xoxo ~Sue
Cream of Chicken Soup Substitute
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.
How long will this last in the refrigerator?
Hi Jess. I think it would be ok in the refrigerator for 3-4 days.
Sue,
I am lactose intolerant, what can I use instead of dairy?
I don’t have experience with that, but you could try an almond milk instead? Good luck.
Just use a lactose free milk such as Lactaid.
This is amazing! Next time, I’ll try making it cream of mushroom with mushroom broth and diced schrooms!
That’s a great idea, Stahr! Thanks so much!