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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.
Jules says
Hey so this is the equivalent I assume to the condensed can pre-dilution, I assume? Of is it to the soup made up?
GuruBethAnne says
This is great!! Just in time. I was going to make a yummy chicken dinner, but didnt have the can of soup!! 🙂
Jen says
WOW! This is amazing. I used 1/2 heavy cream (leftover from making whipped cream) instead of milk. It was amazing. I was disappointed when I realized I had no cream of…. soup for my salsa chicken recipe. I figured I’d make it without, but then I found this. I could have eaten it right out of the saucepan. I will definitely be using it in my chicken pot pie recipe too! And, it’s not a funky yellow colour!
I’m sure it would be just as good done low-fat, just not as creamy.
Dawn says
Thanks so much for this post! I was also in a lazy panic when I went to make some of my weekly freezer meals and realized I totally missed that one recipe called for cream of chicken soup!
Steph says
Can you make this ahead of time and refrigerate it? I’m making a casserole at a family’s house and it would be easier to have it just to add instead of making the soup there.
Karly says
I’ve never tried it, so I’m honestly not sure. It might separate a bit, but I think you could whisk it back together. No guarantees though.
If you try it, please come back and let us know!
Jody says
@Karly,
I just made this and let it cool for use later in the afternoon for a casserole. I whisked it back together and it was totally fine!
jozie says
I don’t know what I did wrong. I followed the instructions to a T. Though I substituted salty watery for chicken broth. I stirred that thing for around 20 minutes. It did not thicken until after I turned the heat up to med-high and I had to leave it set for a minute to go discipline a child which also helped thicken it up (but it also slightly burned to the bottom too :/ ) I ended up tossing it all because by the time this substitute was almost finished (total of 40 minutes when i finally gave up) my husband was almost home with the condensed can stuff. Any ideas on what I did wrong? It was still very watery when I poured it out.
Karly says
@jozie,
Hmm, not sure. Did you bring it back to a boil? It’s just like making gravy…it won’t thicken unless it gets hot enough.
Sorry you had trouble with this one!
Erin says
Thanks for posting this! You saved my sour cream chicken enchiladas.
Sallie says
I love this reciepe. I also made cream of mushroom soup by just adding some finly chopped portabella mushrooms. It made my greenbean cassarole sooo yummy!
Robin says
I was looking for a lower-fat substitute for cream of chicken soup, and found yours. This looks superb, but butter is literally off the table for me I will try using canola or olive oil as a fat instead, and equal parts skim milk and fat free chicken broth. Hope it is still a good substitute.
Karly says
@Sarah,
I would just use veggie stock in place of chicken stock and sauté some mushrooms or asparagus to add to it. 🙂
Sarah says
How can you use this to make other cream of _____ soups (i.e. mushroom, asparagus, etc)?
Andrea says
Thanks for the recipe! It had a great flavor, but I think I did something wrong because the rue didn’t incorporate very well with the liquids. It was still sort of chunky.
Allison says
Also found this using a Google search and LOVED it. I am gluten-free & dairy-free, so I used Rice Flour and Low-Fat Coconut Milk as substitutes. It turned out great, and the Coconut Milk gave it a nice sweet finish for my recipe. Thank you!
Kristy says
Thx for this! I used a double batch in my lemon chicken rice soup….nice and creamy without the extra salt and strange looking chunks of chicken! My 4yr old and 2 yr old are eating it up as I type!
Elaine says
I came across this as the top result in a Google search too, and I am psyched to try out a couple of new recipes that I’ve been avoiding because ot the cream of chicken soup! I am not above using the canned stuff, but I do try not to! Thanks!