Cream of Chicken Soup Substitute

Cream of Chicken Soup Substitute recipe

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.

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.

Cream of Chicken Soup Substitute recipe

Cream of Chicken Soup Substitute recipePrint Recipe

Cream of Chicken Soup Recipe

Yield: Equivalent to one can of soup

Ingredients:

1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste

Directions:

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. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.

Around the Web


Don’t miss a post!

Subscribe to receive daily updates or weekly post digests sent directly to your email box:

Stay Connected:


107 Responses to “Cream of Chicken Soup Substitute”

  1. Jody January 12, 2014 @ 8:17 pm (#
    51
    )

    Thank you so much for posting this. My partner and I are cutting out as much processed food as we can and I thought that a favorite casserole of ours was never going to land on our dinner table again due to the cream of chicken soup that is in the sauce.

    I tasted this after it was done bubbling away (but not yet my finished casserole, it’s in the oven) and it’s pretty darn tasty! I’m looking forward to using this recipe many times in the future.

    Reply

  2. sherrie ager January 27, 2014 @ 2:57 pm (#
    52
    )

    Can this be made ahead of time and stored for later use? If so, what method would you suggest, refrigerator or freezer?

    Reply

    • Karly replied: — January 27th, 2014 @ 7:27 pm

      @sherrie ager,

      I’m really not sure. I think it might separate if left to sit too long.

      Reply

      • Emily replied: — September 24th, 2014 @ 12:36 pm

        @Karly, We froze ours and it works great! :D

  3. Dawn January 28, 2014 @ 10:10 am (#
    53
    )

    If I used vegetable broth and add diced sauteed mushrooms ….cream of mushroom? No other changes in your opinion? :)

    Reply

  4. Kat Sanford February 18, 2014 @ 3:07 pm (#
    54
    )

    Oh my goodness… I’ve been trying to find ways to make our meals more healthy since we’ve skipped purees and allowed my 9 month old to just eat table food with us. Getting rid of cream of chicken soup was a big one. When I read some people wanted to eat this straight out of the sauce pan, I couldn’t believe it. BUT! I made made it with reduced sodium chicken broth and following all your other directions, did not add any pepper or salt, and I cannot believe how tasty it is!! Amazing! Thank you for posting!!

    Reply

  5. Chrissy February 26, 2014 @ 2:55 pm (#
    55
    )

    Anyone who thinks to sub in salt water for chicken broth has my vote for resourcefulness!! I’m a fan…. Thank you :)

    Reply

  6. Lydia May 11, 2014 @ 3:12 pm (#
    56
    )

    Finally, I’ll be able to make casseroles! I haven’t been able to try before now because I’m allergic to MSG, and it’s IMPOSSIBLE to find MSG free cream-of-anything soup in this area. Thank you!

    Reply

  7. Katie S July 15, 2014 @ 5:39 pm (#
    57
    )

    I am trying this with lactose free, fat free milk and lactose free butter. I doubled the flour, thinking the fat free milk might need help thickening. I hope it works.

    Reply

  8. Becky July 23, 2014 @ 1:16 pm (#
    58
    )

    So glad to have found this as I live in a part of the world where “cream of” soups aren’t available. This is cheaper and healthier, anyway! Question: Does this replace the soup as it comes out of the can, or as it would be with water added? So if a recipe calls for just the canned gloop with no other liquid, would this still work? I’m thinking specifically of casseroles with a cream-soup base.

    Reply

    • Karly replied: — July 23rd, 2014 @ 1:42 pm

      @Becky,

      This would replace the soup as it comes out of the can. It’s not something that I would eat as a soup mixed with milk or water like you would the canned version, but it’s a perfect replacement in casseroles. :)

      Reply

  9. Jess August 12, 2014 @ 9:58 am (#
    59
    )

    Thanks so much for this! I was working on putting away crock pot freezer meals while my twin toddlers napped and realized we were out of cans of cream of chicken soup! This was so quick and easy to make! I’m sure it also a lot healthier since it doesn’t have all the added salt most canned soups have! Thanks a million for helping me out of a bind when I needed to stock my freezer!

    Reply

    • Karly replied: — August 13th, 2014 @ 9:52 am

      @Jess,

      Glad you were able to get your work done while the kids napped. :)

      Reply

  10. Alex November 18, 2014 @ 12:14 pm (#
    60
    )

    Could you use cornstarch instead of flour? If not, what kind of flour do you use?
    Also would almond milk work? Thanks, I’m just trying to do gluten & dairy-free.

    Reply

    • Karly replied: — November 19th, 2014 @ 11:40 am

      Hi Alex!

      I haven’t tried making this with cornstarch or a gluten free flour. I would just use whatever flour you usually use for gravy, because that’s really all this is. As for almond milk, I haven’t tried it myself, but I think it would work fine.

      Reply

Trackbacks/Pingbacks

  1. Pingback: Cheesy Hashbrown Casserole — Buns In My Oven

  2. Pingback: Chicken and Stuffing Bake | The Critics In My Kitchen

  3. Pingback: Chicken Thighs Recipes: Chicken Thigh and Dumpling Stew

  4. Pingback: food by fullerac - Pearltrees

  5. Pingback: {30} Pantry Staples to Make from Scratch

  6. Pingback: Frugal momma! « The Lancaster's

  7. Pingback: Chicken Cordon Bleu Casserole | Sister Mommies

  8. Pingback: Memo Madness « SHO DAV'S LAW BLOG

  9. Pingback: Cream of “Chicken” Soup

  10. Pingback: ‘Cause I like to eat - DragonLady's World

  11. Pingback: A day in the life: the toddler edition | The Semi-SAHM

  12. Pingback: Chicken & Rice Bake | Eats for My Sweets

  13. Pingback: Comfort Food: Chicken & Dumplings

  14. Pingback: Cream of Chicken Soup Substitute

  15. Pingback: Mondays with Mom: Chicken Divan | This Webber Life

  16. Pingback: Meal Planning, Week 4 » Peanut Blossom

  17. Pingback: Fear no food | Going Forward

  18. Pingback: Mini chicken pot pies | ErinLanders.com

  19. Pingback: Poppyseed Chicken | Sara Horn

  20. Pingback: creamy chicken enchilada casserole « my skinny sweet tooth

  21. Pingback: Curried Chicken and Rice Casserole - A Cedar Spoon

  22. Pingback: Our First Date and Cornflake Casserole - Humble in a Heartbeat

  23. Pingback: 25 Things You Should Stop Buying and Start Making -

  24. Pingback: 30 Things You Should Stop Buying and Start Making -

  25. Pingback: Healthy Substitute For Heavy Cream In Soups « Healthfood Tips

  26. Pingback: Chicken Pot Pie

  27. Pingback: Chicken Pot Pie | While He Was Napping

  28. Pingback: How to Substitute Fresh for Canned Ingredients

  29. Pingback: Five Green Bean Casserole Favorites

Leave a Comment