Easy Cream of Chicken Soup Substitute
Published Nov 09, 2023 Updated Feb 08, 2024
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An easy, 10-minute Cream of Chicken Soup Substitute that’s healthy, simple, and the perfect replacement for any recipe! Plus, I’ve included dairy-free and gluten-free options!
Table of Contents
What Makes This Recipe Great
Cream of chicken soup is a versatile ingredient that is one of those “must-haves” in the kitchen. It’s a pantry staple, from soups and sauces to pasta and casseroles! Unfortunately, many store-bought versions of condensed soup have long ingredient lists full of preservatives and artificial flavors, which is why I set out to make a healthier version that tastes just as good, is easy to throw together, and only has ingredients you recognize!
My homemade Cream of Chicken Soup substitute turned out so delicious, and it took me only 10 minutes to whip up! All you need are 6 simple ingredients (including salt and pepper!) and a saucepan. I’ve also included instructions to make it dairy-free or gluten-free.
Use this delicious soup for all those recipes you’ve been wanting to try. It’s a 1:1 swap for Campbell’s 10.5 oz can of cream of chicken soup– how perfect is that?!
If you want a vegetarian or vegan substitute, try my homemade cream of mushroom soup.
Ingredient Notes
- Chicken broth: Use regular or low-sodium chicken broth. You could also use vegetable broth as a vegan option.
- Milk: You can substitute your favorite non-dairy milk of choice.
- Butter: Use vegan butter instead for a dairy-free version.
- Flour: Use regular all-purpose flour or a gluten-free flour blend.
- Salt
- Black pepper
Step-by-Step Instructions
- In a saucepan, melt butter over medium heat.
- Stir in the flour to make a roux and cook for a minute or two to eliminate the raw flour taste.
- Gradually add the chicken broth and milk to the flour mixture in the pan. Whisk continuously to avoid lumps.
- Simmer the mixture on medium-low heat until it thickens to the desired consistency—season with salt and pepper to taste. It will take about 5 minutes or so to thicken up.
Mac’s Pro TipS
Serving Tips
Use this soup recipe for any dish that calls for a can. Make extra batches to store in the freezer so you always have it on hand!
- Old Fashioned Cornbread Dressing
- Dips
- Gravy
- Soups
- Chicken Pot Pie
- Sauces
- And so much more!
Storage Tips
Store in an airtight container or jar in the fridge for 3-4 days.
To freeze, let the soup cool completely. Then, transfer it to a freezer-safe container or bag and store it for up to 2-3 months. Thaw overnight in the refrigerator before using or serving.
Keep in mind that creamy soups with ingredients like dairy may have a slightly altered texture after freezing and thawing, but they are generally still safe to eat and can taste quite good. It’s a convenient way to preserve homemade creamy soups for later use, and with proper storage and handling, the quality can be maintained reasonably well.
Reheating
Reheat the thawed creamy soup on the stovetop over low to medium heat, stirring frequently to prevent the cream from separating. Do not bring it to a rapid boil as this can cause the texture to change. You can also reheat it in the microwave, but use short, gentle intervals and stir in between to ensure even heating. You may even need to add a little extra flour or a cornstarch slurry to thicken it back up.
Recipe FAQs
This is straight from the label: Chicken Stock, Modified Food Starch, Vegetable Oil (Corn, Cottonseed, Canola, and/or Soybean Oil), Wheat Flour, Chicken Meat, Cream (Milk), Contains Less than 2% of Salt, Dehydrated Mechanically Separated Chicken, Soy Protein Concentrate, Water, Monosodium Glutamate, Chicken Fat, Yeast Extract, Flavoring, Dehydrated Chicken Broth, Beta Carotene for Color.
This recipe is a 1:1 swap for a 10.5 oz can of soup.
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Easy Cream of Chicken Soup Substitute
Ingredients
- 1 cup chicken broth
- 1 cup milk or dairy-free milk of choice
- 2 tablespoons butter or vegan butter
- 2 tablespoons gluten-free or all-purpose flour
- Salt and pepper to taste
Instructions
- In a saucepan, melt the butter over medium heat.
- Stir in the flour to make a roux and cook for a minute or two to eliminate the raw flour taste.
- Gradually add the chicken broth and milk, whisking continuously to avoid lumps.
- Simmer the mixture until it thickens to a creamy consistency. Season with salt and pepper to taste. It will take about 5 minutes or so to thicken up.
Notes
Soup Thickness
If you want the soup to be even thicker, add an additional tablespoon of gluten-free or regular flour to the recipe.Serving Tips
Use this soup recipe for any dish that calls for a can. Make extra batches to store in the freezer so you always have it on hand!Storage Tips
Store in an airtight container or jar in the fridge for 3-4 days. To freeze, let the soup cool completely. Then, transfer it to a freezer-safe container or bag and store it for up to 2-3 months. Thaw overnight in the refrigerator before using or serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect, and so yummy.