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Whether you are searching for a substitute for cream of chicken soup because you think the cans are kind of gross, or you want a cream of chicken substitute because you forgot to snag a can at the store, this recipe is exactly what you need! It’s easy and nearly as fast as cracking open a can of glop.
Alright, I admit it. I sometimes make casseroles or other dishes using that weird, gloppy cream of whatever soup from a can. It’s quick, it’s easy, and it’s cheap.
For the most part, though, I try to make my own cream soups for use in those recipes. Not only is this healthier than the salty canned goo, it’s also super (souper!) simple.
If you’re trying to make your dinner healthier, you’ll love this cream of chicken soup substitute!
Not to mention, sometimes I just don’t have cream of anything in my pantry and I’m too lazy to get to the store. I pretty much always have the ingredients to make this on hand. Although, I will admit, there have been times when I didn’t have chicken stock and (I can’t believe I’m admitting this) I just used salty water. It’s true. I substituted salty water for chicken broth. Don’t kick me out of the food bloggers’ club, okay?
Check out this Cheesy Hashbrown Casserole using this cream of chicken soup substitute and you can put it to the test yourself.
This substitute for cream of chicken soup recipe is equal to one can of soup.
Cream of Chicken Soup Substitute
Ingredients
- 1 tablespoon flour
- 3 tablespoons butter
- 1/2 cup chicken broth
- 1/2 cup milk
- salt and pepper to taste
Instructions
- Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly.
- Slowly whisk in the chicken broth and milk. Bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.
Molly says
Thanks! This worked so well when needed some soup for a recipe at the last minute. I love the fact that it is preservative-free, too! This will be a standby in the future.
Becca says
I, too, did a Google search and found your site. Thanks soooooooooooo much!
Greg says
As a substitute for cream of chicken soup I bring a can of low sodium chicken broth to a simmer. Then I mix 2 TBS of cornstarch into 1/4 cup cold water. Once mixed, I slowly add it to the simmering broth and cook until thickened. If it’s too thick, stir in a bit of water. I’ve added shredded cheese for a creamy cheese substtute, and a small can of sliced mushrooms with the juice for a creamy mushroom soup.
Beth says
I love this! Just used it tonight in a chicken divan, and it was wonderful knowing exactly what I was putting in my food. Thank you for the great recipe!
Jessica says
Did a Google search for sub canned cream of chicken and found your blog. LOVE this substitution!! My dish turned out delicious, Thank You!
Mar says
Do you think this would freeze well? The only reason I ever use the soups is time- between working 60+ hrs/wk and 3 kids I just don’t have enough of it! I could totally whip up a big batch to freeze though, unless you think it would come out nasty.
Ali Duggan says
@Mar, I would think it would freeze pretty nicely. I thought about making a big batch of this to freeze in an ice cube tray, pop out and put into a freezer bag. (Each cube is about 1oz, roughly.) If I do it – I will come back here and let you know how it turned out!
Rebecca says
My husband and I are lactose intolerant, so we never cook with creamy soups. Last night we were really craving turkey pot pie, so I started searching for substitutes. Your recipe is fantastic! We used plain soy milk and gluten-free flour mix (I am also gluten intolerant), and it was SO delicious! We are so excited to make some favorite recipes that we have been avoiding. Thanks so much for sharing this recipe!
Brittany says
@Rebecca, So glad someone has tried it with soy!! I can’t have dairy so I’ll be using almond milk!
Michelle @ Taste As You Go says
Brilliant! I’m going to start using this substitute in my casseroles right away! Like MrsDragon, I’ve been ignoring recipes that call for canned soup, but now… I don’t have to!
MrsDragon says
You are my hero. I am forever finding recipes and then turning away because they contain the dreaded can of soup ingredient. This is AWESOME, thank you!
Cami says
Nevermind, I re-read the recipe and it says right there! Can’t wait to try this!
Cami says
Hahahaha! I love your chicken stock substitution. 🙂 Is this recipe equivalent to a can of cream soup?
Barbara says
Salty water? Too funny!
But you’re right. Most canned soups are LOADED with salt. Great idea to make your own!
megan @ whatmegansmaking says
You crack me up with your salty water admission! This is a great idea for a homemade version of the gloppy canned stuff 🙂
DessertForTwo says
I make a homemade condensed cream of mushroom soup all the time. Don’t know why I didn’t think to make cream of chicken soup too!
We’d never kick you out of the food bloggers club!
Allison @ Novice Life says
What a timely post for me 🙂 I was just thinking that I need to figure out how to make Cream of ‘Whatever’ soups so I don’t have to use the crap outta the can 😉
One question…..what is the diff between the 1 tbsp of flour and 3 tbsp of AP flour you have listed?