Made with just six pantry staples, this wholesome Cream of Chicken Soup Substitute is an unprocessed alternative to canned soup. It’s versatile, simple to prepare, and works well in casseroles, sauces, gravies, soups, and bakes.
Easy Cream of Chicken Soup from Scratch
Many home cooks are reducing processed foods, and making a homemade cream soup is an easy swap that gives you control over sodium, fat, and additives. This recipe recreates the convenience of canned condensed soup without the preservatives, and it stores nicely so you can use it whenever a recipe calls for cream of chicken.
Ingredients
Simple ingredients, easy technique. Customize the texture by choosing whole milk, half-and-half, or cream for a richer result.
- Butter: Salted or unsalted, either works.
- Flour: All-purpose flour to make the roux and thicken the soup.
- Broth: Store-bought chicken broth is fine; homemade stock works well too.
- Milk: The recipe uses 2% for a creamy consistency; whole milk, half-and-half, or cream will yield a thicker soup.
- Salt and Pepper: To taste.
How to Make the Cream of Chicken Substitute
The method is very similar to making a basic gravy. It’s quick and uses familiar steps.
- Make a quick roux: Melt butter in a saucepan over medium-low heat. Stir in the flour and whisk to form a smooth paste. Cook, stirring constantly, for about one minute to remove the raw flour taste.
- Add the liquids: Slowly pour in the chicken broth while whisking to avoid lumps. Then whisk in the milk. Bring the mixture to a gentle boil, whisking constantly. It will thicken as it heats.
- Season and use or store: When thickened, season with salt and pepper. Use immediately in recipes or let it cool and refrigerate or freeze for later.
Helpful Tips and Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend or another preferred thickener.
- Vegetarian: Use vegetable broth, vegan butter or oil, and dairy-free milk.
- Cream of Mushroom: Add finely chopped mushrooms, a little minced shallot, and a splash of sherry for an easy mushroom variation.
- Cream of Celery: Add finely chopped celery and use a pinch of celery salt in place of regular salt for a celery-forward version.
Ways to Use This Cream of Chicken Soup
This creamy roux-based soup is a great base for many dishes. Use it in casseroles, baked dishes, soups, or as a simple sauce.
- Baked chicken: Pour over skinless chicken pieces in a baking dish, cover, and bake until cooked through. Add cheese or spinach for extra flavor.
- Vegetable soup: Stir a few spoonfuls into vegetable or mixed soups to add creaminess.
- Casseroles: Substitute this homemade cream of chicken for canned soup in your favorite casseroles. For a cheesy version, stir in ½ cup shredded cheese.
- Pot pie: Use this sauce as the filling base for easy pot pies to simplify the process and reduce processed ingredients.
Storage Instructions
- Refrigerator: Store in an airtight container for up to one week.
- Freezer: Cool completely, transfer to freezer-safe containers or bags leaving about an inch of headspace, and freeze for up to three months. Thaw overnight in the fridge before using.
More Easy Soup Recipes
- Roasted Tomato Basil Soup
- Pasta Fagioli
- Slow Cooker Crack Chicken Soup
- Italian Sausage Butternut Squash Soup
- Loaded Baked Potato Soup
Cream of Chicken Soup
Ingredients
- 1 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup chicken broth
- ½ cup 2% milk
- salt and fresh ground black pepper, to taste
Instructions
- Melt the butter in a saucepan over medium-low heat.
- Add the flour and whisk until smooth; continue to cook and whisk for 1 minute.
- Slowly pour in the chicken broth while whisking to prevent lumps.
- Whisk in the milk.
- Bring the mixture to a gentle boil while whisking constantly.
- Continue to whisk until the mixture begins to thicken.
- Season with salt and pepper; taste and adjust.
- Remove from heat.
- Use immediately or let cool, then store in the fridge or freezer.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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