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.
Elizabeth says
Perfect and easy! Thank you! Game changer!
Jasmine says
Oh my gosh, thank you for this! I was right in the middle of making something that was going to require a can of soup when I realized I didn’t have any. This was SO quick and easy, and it worked beautifully for my dish.
Karly says
I’m so glad this saved your dinner! 🙂
SuzAnne Maple says
I guess I’ve been making this for years, to use in my Chicken Enchilada casserole. TBH if I see a recipe that calls for “cream of anything soup” I move on.
Karly says
This is such a great way to make your casseroles a little healthier. 🙂 Thanks for the rating!
Lesley says
Cooked it on low boil for over 5 minutes – never thickened. I’ll try it with more flour next time. If it would work – I would love to use this instead of the canned soup.
Karly says
Hi Lesley! It won’t thicken up quite as thick as the canned stuff, but it does get to be the consistency of a gravy. You can try with more flour if you prefer it thicker.
Tahara says
Can this be made in advance and frozen?
Karly says
I’ve never tried, but it would probably work fine as long as you take the time to defrost it before using.