Do you have a recipe that needs a can of cream of chicken soup, but you are out? Save a trip to the grocery store and whip up a batch of this Cream of Chicken Substitute. It's creamy and flavorful and can save you a trip to the grocery store.
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❤️ Why You'll Want to Make It
- This homemade cream of chicken soup recipe is much more flavorful and a healthier substitute than the store-bought.
- It's made with simple ingredients and pantry staples like butter, flour, and broth.
- Plus, you can use it in all the same recipes as regular condensed soups.
- This is a great recipe, and with some tips and variations, it can substitute any can of soup.
No matter what recipe you're making- soups, casseroles, or even a pot pie- this cream of chicken substitute makes any dish creamy and delicious. Plus, it's so much healthier than the canned alternative.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a medium saucepan, melt butter on medium heat. Whisk in flour and cook for 1-2 minutes, until the mixture turns light yellow and bubbles.
- Turn heat to medium-low heat and pour in chicken broth, milk and chicken cube. Whisk continuously, making sure no lumps exist.
- Turn the heat to medium and whisk for a couple of minutes keeping the mixture on low boil until the soup thickens.
- Adjust the seasonings as desired.
🥣 Equipment
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💡 Amira's Tips
- Always make sure the soup cools down before adding to your recipe.
- Whisk the roux constantly so that it doesn't burn.
- If you are using granules instead of cubes, make sure to whisk well so there are no lumps.
- Depending on your taste buds, you may not need to add salt at all. Therefore, I recommend tasting it before you add any salt.
- Use chicken stock instead of water if you do not have chicken bouillon.
🧺 Storage
Refrigerate: store in an airtight container or jar with a fitted lid in the refrigerator for up to a week.
Freeze: You can freeze the soup for up to 2 months and thaw it in the fridge overnight. Please note that the texture may change after thawing.
⌛ Make Ahead
I always recommend making this soup at least an hour ahead because you want it to cool down before you add it to your recipes. Just make sure that if you are making it more than an hour ahead, that you store it in the fridge until you are ready to use it.
🍽️ Serve With
- Use this recipe as an easy substitute when making your favorite casseroles.
- No matter what recipe you are using this soup in you can't go wrong with pairing it with this Air Fryer Garlic Bread and one of these delicious salad recipes.
👩🍳 Variations
- Add some herbs like thyme or parsley to give it extra flavor.
- If you want to add a little heat to this soup substitute, add a pinch of red pepper flakes or cayenne pepper.
- Add some cubed cooked chicken in the recipe for more chicken flavor.
- To make Cream of Celery Soup, Saute some celery first in butter, then proceed with the recipe.
- To make Cream of Mushroom Soup, mix in some finely chopped cooked mushrooms.
- To make Cream of Chicken Soup Substitute with Herbs, Add ⅛ teaspoon of dried oregano, parsley, basil, and ¼ teaspoon of onion powder and garlic powder.
- For a Vegan Recipe, use vegan butter, vegetable broth, and your favorite plant-based milk. Please choose a neutral milk that won’t add undesired flavor to the soup.
- For Gluten-Free, Use 1 Tablespoon of cornstarch or gluten-free flour instead of regular flour.
💬 FAQs
Adding herbs, onion, and garlic are great for bringing out the flavor in chicken soup. You can also try adding a pinch of smoked paprika or a splash of lemon juice.
This recipe makes the equivalent of one can or 10.5 ounces of the soup.
Yes, you can use gluten-free flour to make this homemade soup recipe.
📣 Related Recipes
- Szechuan sauce is a spicy and savory sauce with a hint of sweetness originated in China. It can be used as a dip, sauce or a marinade for many dishes.
- This recipe for Ricotta Cheese is easy, affordable, and delicious. You can make fresh, irresistible cheese in just 30 minutes with only three ingredients.
- These fire-roasted diced tomatoes taste amazing when served as appetizers or side dishes. They're also great for making sauces and dips.
- The copycat Big Mac Sauce recipe is everything you love about the iconic Mcdonalds Big Mac but in a jar. This is absolutely one you'll want to save that will take your homemade burgers to the next level deliciousness.
- This creamy sour cream sauce is delicious, quick and makes and great dip or a base for your enchilada casseroles.
Chicken Recipes
- If you are looking for a way to use this homemade cream of chicken soup, then look no further than this Cracker Barrel Chicken and Rice Casserole. It's the ultimate comfort food when you need something for your family.
- Do you need to change up your meal rotation? This Chicken Spaghetti with Rotel is a great way to add something hearty yet different to your regular weeknight meals.
- Cheesy Chicken Tetrazzini is a delicious meal that your whole family will meal. And, it's perfect for busy weeknights.
More Kitchen Basics
- Mirepoix is a mixture of diced vegetables that is commonly used as a base for many French dishes, such as soups, stews, and sauces.
- This Instant Pot Beef Bone Broth is rich, nourishing and easily made in a fraction of the time. This broth is delicious in soups, stews or sipped on its own.
- Not enough oregano? No worries, these Oregano Substitutes let you experiment while preserving the unique flavors of your recipe.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Cream of chicken soup substitute
Ingredients
- 2 Tablespoon flour
- 3 Tablespoons butter
- ½ cup chicken broth
- ½ cup milk
- 1 cube chicken bouillon
- Salt and pepper to taste.
Instructions
- In a medium saucepan, melt butter on medium heat, then whisk in flour and cook for about 1-2 minutes until flour turns light yellow and bubbly.
- Turn heat to medium low and pour in chicken broth and milk then continue to whisk making sure no lumps exists.
- Add chicken cube and whisk again until it dissolves in the mixture.
- Turn heat up to medium and continue to whisk for a couple of minutes until soup thickens.
- Taste to adjust seasoning.
Notes
- This recipe makes enough to substitute a 10.5-10.75 ounce can.
- My soup did not need extra salt I just added about ¼ teaspoon black pepper.
- For more tips and notes check the post above
- Please check the nutrition disclaimer policy.
Nutrition
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Lilo
Slm Aleikum, Amira, my parents are also Egyptian. However, I was born and raised in Germany. There aren’t many Egyptians here and only a few Egyptian recipes. That’s why I am very grateful and happy to have come across your page. My question is, is that Egyptian? Do you also have a good recipe for Negresco and for that rice that is made with cream in the oven?
Amira
Hello Lilo, happy you found the blog helpful. This recipe was created o substitute a very common ingredient here in the American market which is the condensed cream of chicken soup. It is a can loaded with great flavor and creamy texture but unfortunately not very healthy. For the Negresco I do not have one yet for the rice sure I do , it is one of our favorite recipe. Here is the link, I hope you will like it.
Malissa
Great idea, I did not think of it, thanks for the recipe and detailed steps.
Linda Lorenzo
Thank you for this, never thought about making my own chicken soup. I avoid recipes with canned soups. Hmm bet this would work on mushroom soup too.