Easy Cream of Chicken Soup Substitute

5 from 4 votes

Easy Cream of Chicken Soup Substitute

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!

Cook Time10

Total Time10

Course: Soup

Servings: serving (1:1 swap for a 10.5 oz can of soup)

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