Skip the condensed canned soup and learn how to make this easy substitute for cream of chicken soup with just a few ingredients.
This made from scratch cream soup is the perfect replacement in your favorite casseroles, soups, crockpot recipes and more that call for a can of cream of chicken soup.
Condensed Soup Replacement
Condensed soups are a staple ingredient when it comes to making casseroles, buf if you’re like me, the older I get, the less I like to use canned soups.
They kinda give me the creeps lol. Why is it so jiggly…and are we sure those pink bits are chicken??
If I am picking up a can, I usually replace cream of chicken with cream of onion or cream of celery soup but sometimes you want that chicken flavor.
This cream of chicken substitute lets you step outside of the can and adds the same creaminess but without the preservatives, artificial flavors, and mystery ingredients. Best of all, it doesn’t take much effort to make.
Maybe you’re perfectly content using the canned stuff but the store was out of stock…now you can make your own.
Or, maybe you’re in the middle of cooking and realize you are out.
If so, making your own cream soup will come in clutch and save you a trip to the store because you likely have the ingredients you need on hand.
Why you’ll love this recipe
- Pantry staples – Butter, flour, broth, milk, and a few spices. No special grocery run needed.
- Works anywhere canned soup does – Casseroles, soups, crockpot recipes. Anything that calls for a can of “cream of” soup, this swaps right in.
- You control what goes in it – Watching sodium? Use low sodium broth. No preservatives, no mystery bits, and it only takes 30 minutes.
Helpful Tools
Ingredients For Homemade Cream of Soup Substitute
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chicken Broth – Chicken broth, homemade chicken stock, or bouillon cube will work. Low sodium will work fine. More on that below.
- Milk – Use what you have on hand but whole milk will offer the creamiest consistency to the soup.
- Flour – All purpose white flour. This is the thickening agent that will give your soup that ultra thick and creamy consistency.
- Butter – Room temperature, real butter is recommended. If you use salted butter just omit the salt in the recipe.
- Heavy Cream – The heavy cream adds richness to the soup. If you don’t have any, you can use all milk.
- Spices – Salt, celery salt, garlic powder, and onion powder are used to help flavor the cream soup.
Controlling the Sodium
Chicken broth is where most of the sodium in this recipe comes from, and the difference between brands and types is bigger than you’d think.
I compared labels on popular brands so you don’t have to squint at cartons in the store. Per 32 ounces:
The takeaway: “low sodium” on the label still means a lot of sodium. If you’re really watching it, go unsalted, then salt to taste at the end.
How to make homemade cream of chicken soup substitute
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE: Add the chicken broth, onion powder, garlic powder, celery salt and salt in a medium pot. Cook on medium-high heat bringing the mixture to a boil for 15-20 minutes, or until the mixture has reduced by half. Pour it into a heat safe container and set it aside.
- STEP TWO: Next, to the same pot, melt the butter over medium heat and then whisk in the flour. You will cook the butter and flour for 2-3 minutes.
- STEP THREE: Then, slowly pour in the broth mixture, whisking to help remove any lumps. Add in the milk and cream while still whisking. It will begin to thicken.
- STEP FOUR: Pour the cream of chicken soup into mason jars or any heat proof container, allow to cool a bit, and then place in the fridge until you are ready to use.
What to use homemade “cream of” soup in
This cream of chicken soup substitute is perfect in slow cooker recipes, casseroles, and anything else that calls for condensed soup. Some favorites:
- Creamy Ranch Slow Cooker Chicken
- Cheesy Potato Casserole
- Slow Cooker King Ranch Casserole
- Slow Cooker Turkey Stuffing Casserole
- Salt to taste your soup. You will find that depending on which broth you use, you might want to add a little extra salt.
- Make sure to cook the flour for a couple of minutes as this will take out the flour flavor. Otherwise your soup can have a flour taste, which you do not want.
- You can use this canned soup substitute for any recipe that calls for canned condensed soup.
- For a vegetarian option, use vegetable broth instead of chicken broth.
Storage & Leftovers
How to store it
Any unused soup should be stored in the fridge in an airtight container.
How long will it last in the fridge?
The soup will last for 4-5 days in the fridge. Then you can mix in creamy casseroles, stir in soups, or any recipes you want.
Can I freeze condensed soup?
No, I don’t recommend it. The dairy will create a curdled texture once it thaws from being frozen. It is best to use this fresh or from the fridge.
FAQs
This recipe makes the equivalent of two (10.5 ounce) cans of cream soup.
The soup will thicken more as it cools in the fridge. When cooking your soup you will remove from the stove when it reaches the texture of pancake batter. Then pour in the container and once cooled, you will find it is a lot thicker in texture.
You can swap the all-purpose flour with a gluten free flour blend in exchange. I have not tried gluten free flour, but the texture should result in a similar consistency with no issues.
Need more homemade condiments & sauces? Try these:
Click here for my entire collection of homemade sauce & seasonings recipes.
Homemade Cream of Chicken Soup Substitute
Ingredients
- 32 oz chicken broth
- ½ cup milk
- 5 Tablespoons all-purpose flour
- 3 ½ Tablespoons butter
- 2 Tablespoons heavy cream
- ¼ teaspoon salt
- ¾ teaspoon celery salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- In a medium pot, combine the chicken broth, onion powder, garlic powder, celery salt, and salt. Bring to a boil, let boil rapidly for about 15-20 minutes, or until the broth has been reduced by half, leaving you with 16oz of reduced chicken broth.32 oz chicken broth, ¼ teaspoon salt, ¾ teaspoon celery salt, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Pour the reduced broth into a heat safe container and set aside.
- Melt the butter in the pot over medium heat, then whisk in the flour. Cook the butter and flour while whisking occasionally for 2-3 minutes.3 1/2 Tablespoons butter, 5 Tablespoons all-purpose flour
- Slowly pour the broth into the flour and butter mixture while whisking, then pour in the cream and milk as well. The mixture will begin to thicken as you are pouring and whisking together.½ cup milk, 2 Tablespoons heavy cream, ¼ teaspoon salt
- Continue to whisk and cook the soup on medium heat until it becomes nice and thick, almost as thick as pancake batter. Once thickened you can remove from heat and pour into two heat safe containers that have air tight lids (mason jars work well for this!).
- As the soup cools it will continue to thicken into a tight condensed soup, similar in consistency to pudding. Let the soup cool completely before placing in the fridge or freezer.
Notes
- This recipe makes the equivalent of two 10.5 ounce cans of condensed “cream of” soup.
- Depending on what kind of broth you use (regular vs low sodium), you may need to adjust the salt level.
- Works great in casseroles, soups, pastas, etc. Any recipe that calls for a can of “cream of” soup.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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Is this the right nutrition value ?
If so, can is way better ?
Sodium is off the page for the ranch spice & not so good for the cr.of chicken !!!! Just wondering if it was a error 🤷♀️🤦♀️
I’m not sure what you mean? There is no ranch spice in this.
This cream of chicken soup substitute recipes makes the equivalent of two 10.5 ounce cans of soup.
K J Says, I have to watch my sodium (thus the need for homemade “cream of” soup, so I am doing some simple swaps:
– chicken stock, homemade if I have any (I control the amount of salt), or low/no sodium broth/stock
– unsalted butter vs salted butter
– 1/4 t salt not 1/2 t (as it is listed twice) – use kosher or sea salt, somehow it intensifies flavor w/o the extra sodium #s
– replacing celery salt with celery seed, same amount.
My family Loves this recipe!