Cream of Chicken Soup Substitute
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
Skip the cans and give this homemade version a shot! Makes 1 can's worth of soup.
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.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
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What size can of soup is this equivalent to? how many ounces or cups?
It’s equivalent to one 11-ish ounce can of soup.
Thank you so much! Used the recipe yesterday for a casserole – it worked beautifully!
Okay, you admitted it. So what is the salt to water ratio for the salt water – I do not want to use chicken broth.
Haha! I would just add a teaspoon of salt to the water. You just want to give it a little flavor.
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I was so excited to find this recipe. I didn’t realize it was so easy to make. One of my kids is lactose intolerant so I am never able to make a quick casserole with cream of anything. I could so easily make this with his lactose free milk and make casseroles again!
Yay! Glad you found this helpful!
Thank you so much. Seems The Hubs accidentally opened the only can of cream of chicken I had and forgot to mention it – until I tore the pantry apart for the third time looking for it. You saved dinner. And given how easy and cheap it was to make I’ll probably never buy another can again.
Glad this saved the day! 🙂
Awesome. I am trying to get away from canned stuff. I make my own chicken broth.
You saved my day. Will never buy canned again. So easy.
It really is simple! 🙂
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I’ve been making my own cream of whatever “soup” for a long time and will never buy a can of soup again. If you do, please check the label carefully. I recently read a Campbell’s soup label and discovered, to my horror, that they are made with genetically modified (GMO) ingredients! Even the tomato soup! I’m eating clean, fresh and healthy and my ailments are disappearing. If something is to be genetically modified, it should be me because I’ve always wanted to be tall and thin!
The taste of ” cream of anything” has changed.. Thank you posting this great alternative.. !
I love this recipe! Last night I thought about making a cream of broccoli soup using your recipe as a base. I…am not a cook. Can you provide a recommendation for infusing fresh broccoli essence into the base? Thanks for the site!
Oh gosh, I’ve never tried this or had canned cream of broccoli before. Would it be weird to steam broccoli til very soft in a stove top steamer and then use the liquid (you know how it always gets a little green?) instead of the chicken broth? And mash up some of the broccoli to toss in the soup. I’m not sure if the steaming water actually tastes like broccoli or not – I’ve always tossed it, but it always looks green so maybe?? Haha.
That actually sounds like a great idea, Karly! I have heard of using the broccoli water in pasta/broccoli dishes. Gonna give it a go, thank you.
I make cream of broccoli soup using chicken stock. Boil broccoli until soft then I bamix and outback on heat and whilst on the boil dissolve cornflour in a little cold water and add to boiling pot. This will thicken the liquid. I add cream or milk to serve
I love this recipe. .was wondering how to make cream of mushroom???
I would just add in some chopped up mushrooms, either freshly cooked or from a jar. 🙂
I was thinking about using the pearled cauliflower to make the rice. I use it for fried rice. Alot healthier and really good.
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Hey, I needed 4 cans of cream of chicken soup for a recipe. So I used this recipe and multiplied the ingredients by 4. It turned out really thick. When I added this to my recipe, it tasted like flour. I think this is a great substitute for COC soup, but use caution when multiplying the recipe. I’m not a cook at all, so it was probably my stupidity that messed the recipe up! But just thought I’d share anyway! Thank you for creating this recipe! It works nicely if you need COC soup and don’t have any!
I have found out by doing exactly what you did on other recipes that you can’t always double, quadruple, (or what ever measurement you might need) each ingredient. You have to adjust the flavorings and liquids and balance them to the thickening agent. Make sense? Always best to hold back on the thickening agent, and add slowly. Some recipes I actually make 2 batches of, if I want to quadruple a recipe! The taste is just better and you have more control over the flavoring.
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Your recipes are usually easy to change so that they are gluten-free. My husband was diagnosed with a gluten intolerance ten years ago, when hybrid wheat was developed in order allow farmers to have a wheat crop that would withstand any weather, too much rain, or not enough rain.
Would it be too much to ask for you to check out some Gluten-Free sites and include some Gluten Free recipes? There are those who are lactose intolerant, too, and those diets have to be very difficult to manage as whey, a milk product, is in so very many items in the grocery stores.
Your recipes are great but they do leave out those people with food allergies.
Thank you for your consideration,
Carla
Hi Carla!
I don’t have a lot of experience with special diets so I leave that to the experts. There are loads of sites out there that cater to gluten free, so you might have better luck there. 🙂