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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.
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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.
Melissa says
Great recipe!
Karly Campbell says
Thanks, Melissa!
Jennifer says
So yummy thank you!
Karly Campbell says
Thanks, Jennifer!
Cara Mills says
I use this recipe every single time I make something with a creamed soup ingredient. I don’t know how anyone would give this less than five stars.
Karly Campbell says
Thanks so much, Cara!
Christine says
Super easy for a last minute emergency or to replace the cans and preservatives.
Karly Campbell says
So glad you like this one!
Julie says
I have used a similar recipe for years now, and make a huge batch (equal to 12 cans of soup), then freeze it in 10oz amounts (in 2c containers) for use later.
Karly Campbell says
Brilliant! Thanks for sharing!
Marcia J Wiesepape says
Perfect! Thanks for the recipe
Christina Palmer says
If you wanted to use Chicken Bouillion powder how much would you use?
Karly Campbell says
However much is called for to make a 1/2 cup of chicken broth. It’ll say on the container.
Mansellyn says
I am allergic to some ingredients in canned soup, so this recipe was so good to use. My family loved this as a base for a rice and chicken dish.
Maureen Anderson says
I’m wondering are the calories & fat for entire 10 ounces or the equivalent of one serving?
Karly Campbell says
The nutrition info is based on the entire recipe.
CC says
How do you store it and for how long?
Karly Campbell says
We really don’t store this. We just make it fresh as we need it.
Chris Campbell says
Awesome recipes both to save money and eat healthier.
Theresa Gorduyn says
Wonderful! Thank you!
Wendy Ingram says
Does this recipe call for all purpose flour?
Karly Campbell says
Yep!
Me says
Can it be used in a freezer meal?
Karly Campbell says
I think that would work fine, but I’m not sure I’ve tried it myself.
Mitzi Zornow says
Why is the fat content so high when your using milk not heavy cream ?
Karly Campbell says
The recipe includes 3 tablespoons of butter + 1/2 cup of milk. Butter has 12g of fat in just 1 tablespoon, so it adds up. Keep in mind, the nutrition info is for the full recipe. If you use this in casseroles, you won’t be eating the full amount.
Pat Hagedorn says
Can this be made gluten free? If so what gluten free flour would you use?
Karly Campbell says
I don’t have experience working with gluten free flours, but I’ve heard others have made this gluten free. I’m not sure what flour to use, but likely any 1:1 flour replacement would work.
Patricia says
I always use King Arthur Measure for Measure Gluten Free for cooking and baking.
Cara A Mills says
I have made this many times with gluten-free flour. I cannot tell the difference!
Karly Campbell says
I’m so glad to hear that! Thanks for letting us know!