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!
Make this recipe dairy-free by swapping out your favorite dairy-free milk for regular milk and vegan butter for regular butter. See the FAQ section for dairy-free milk recommendations.
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.
Let the soup heat up slowly. As it warms, it thickens. Skipping this step makes it thin. It takes about 5-7 minutes to get thicker. It doesn’t happen instantly; it needs time to heat up.
Coconut Milk: Full-fat coconut milk gives a creamy texture and works well, though it has a slight coconut flavor.
Almond Milk: Unsweetened almond milk is a mild-flavored choice that blends well. It’s thinner than dairy milk, so adding a bit more thickener (like flour or cornstarch) may help.
Oat Milk: Unsweetened oat milk is another good option because it has a creamy texture without a strong flavor.
Cashew Milk: Cashew milk is slightly thicker than almond milk and has a rich, creamy texture that works wonderfully in soups.
Soy Milk: Unsweetened soy milk is another good choice, as it’s thicker than other plant-based milk and has a neutral flavor.
You can enhance the flavor with 1/2 teaspoon of chicken bone broth base (similar to bouillon, but with cleaner ingredients. I like the Zoup brand), or use a clean chicken bouillon seasoning such as Clean Monday Meals to taste. You can also add a chicken bouillon cube if you prefer—just check the ingredients, as some can contain unnecessary additives. I also enjoy adding 1/2 teaspoon of poultry seasoning for an extra layer of savory flavor.
Yes, the soup may lose a bit of its thickness as it sits in the fridge. The starches in gluten-free flour can sometimes break down over time, causing a slightly thinner texture. When reheating, you can thicken it back up by simmering it on the stovetop, stirring frequently. Alternatively, whisk in a small slurry of gluten-free flour and cold water or add a little extra flour directly to the soup while reheating to restore thickness.
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Easy Cream of Chicken Soup Substitute
Ingredients
- 1 1/4 cup chicken broth
- 1 cup milk or dairy-free milk of choice
- 2 1/2 tablespoons butter or vegan butter
- 2 1/2-3 tablespoons gluten-free or all-purpose flour
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon poultry seasoning (optional, adds flavor)
- See notes for additional flavor options
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 5-7 minutes or so to thicken up.
- IMPORTANT TIP: Let the soup heat up slowly. As it warms, it thickens. Skipping this step makes it thin. It takes about 5-7 minutes to get thicker. It doesn't happen instantly; it needs time to heat up.
Notes
Add More Flavor
You can enhance the flavor with 1/2 teaspoon of chicken bone broth base (similar to bouillon, but with cleaner ingredients. I like the Zoup brand), or use a clean chicken bouillon seasoning such as Clean Monday Meals to taste. You can also add a chicken bouillon cube if you prefer—just check the ingredients, as some can contain unnecessary additives. I also enjoy adding 1/2 teaspoon of poultry seasoning for an extra layer of savory flavor.Soup Thickness
If you want the soup to be even thicker, add an additional tablespoon of gluten-free or regular flour to the recipe.Dairy-Free Milk Options
Coconut Milk: Full-fat coconut milk gives a creamy texture and works well, though it has a slight coconut flavor. Almond Milk: Unsweetened almond milk is a mild-flavored choice that blends well. It’s thinner than dairy milk, so adding a bit more thickener (like flour or cornstarch) may help. Oat Milk: Unsweetened oat milk is another good option because it has a creamy texture without a strong flavor. Cashew Milk: Cashew milk is slightly thicker than almond milk and has a rich, creamy texture that works wonderfully in soups. Soy Milk: Unsweetened soy milk is another good choice, as it’s thicker than other plant-based milks and has a neutral flavor.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. The soup may lose a bit of its thickness as it sits in the fridge. When reheating, you can thicken it back up by simmering it on the stovetop, stirring frequently. Alternatively, whisk in a small slurry of gluten-free flour and cold water or add a little extra flour directly to the soup while reheating to restore thickness. 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.
This was delicious and so easy! I had no idea I could make a better tasting and healthier version. Thanks!!
I am so happy to hear this. I always use it in my recipes as subs for the canned version and everything just tastes better with it. So clean! Thanks for the comment.