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Looking for a substitute for cream of chicken soup? Give this homemade cream soup a try! This will replace any “cream of” soups in recipes.
Need a Substitute for Cream of Chicken Soup? Try this Homemade Cream Soup!
Homemade Cream Soup is so easy to make! How many times have you been making a casserole or a slow cooker recipe that called for a can of cream of this, or cream of that, and you realize suddenly that you never restocked? It's so frustrating! I was so thrilled when I realized I could make this substitute for cream of chicken soup at home with minimal effort and ingredients that I always have on hand anyway. Happy day!
Although this recipe is flavored with chicken broth – you can substitute it for any cream soup in your recipes. (And honestly, I think it makes the casseroles creamier than the canned stuff.)
Bonus points? This homemade version is a cheaper, healthier option too! This recipe makes 2 cans of soup. (I usually double it.) You can store it in the fridge for up to 7 days – or freeze it for the next time!
Here's what you need to make this cream of chicken soup substitute:
- chicken broth
- milk
- all purpose flour
- onion powder
- garlic powder
- paprika
- garlic salt or reg salt
- parsley
How to Make a Homemade Cream Soup Substitute:
Combine chicken broth and 1/2 cup of milk in a large saucepan over medium high heat. Bring to a low boil. Reduce heat to medium low.
Meanwhile, in a separate bowl, whisk flour and seasonings together. Pour in the remaining 1 cup of milk. Whisk until smooth and no lumps remain.
Pour milk/flour/seasoning mixture into saucepan with broth mixture. Whisk and stir constantly as mixture simmers. Continue to let simmer until mixture is smooth and thick – about 10 minutes.
Freeze or refrigerate (up to a week), or use immediately. Enjoy!'
Homemade Cream Soup
Ingredients
- 2 1/2 cups chicken broth
- 1 1/2 cups milk
- 3/4 cup all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp garlic salt or reg salt
- 1 tsp parsley
Instructions
- Combine chicken broth and 1/2 cup of milk in a large saucepan over medium high heat.
- Bring to a low boil. Reduce heat to medium low.Meanwhile, in a separate bowl, whisk flour and seasonings together.
- Pour in the remaining 1 cup of milk. Whisk until smooth and no lumps remain.
- Pour milk/flour/seasoning mixture into saucepan with broth mixture. Whisk and stir constantly as mixture simmers.
- Continue to let simmer until mixture is smooth and thick - about 10 minutes.
- Freeze or refrigerate (up to a week) or use immediately
Can you make this homemade cream soup gluten free?
YES! One of our PPP readers Deliska said she made this gluten free by using Bob's Red Mill in the ratio of 1:1. She said it did turn out delicious!
One tip for if you're making this gluten free – be sure to add a little more milk and chicken broth because the mixture tends to be more stiff or thick using Bob's Red Mill 1 to 1.
Check out Shannon's FB live making Homemade Cream Soup!
You can use this cream of chicken soup substitute recipe in any of these meals below. Let us know if you give it a try and how you liked it!
Has anyone tried a dairy free version by using Almond or Oat milk?
Yes, I have! The consistency is the only change I noticed. Adding a bit of flour or corn starch helps to thicken if you prefer. Hope this helps!
This looks like it will make more than 1 can of cream soup. What proportion would you use to replace 1 can in a recipe?
A normal can of cream soup is 10.5oz so you could substitute about 1 1/3 cup of this recipe! Hope this helps!
Could this recipe be made and then canned in a presser canner or water bath canner? This would be great to be able to can it and just pull it out when needed.
I’m not 100% sure as we haven’t tried that yet ourselves but this recipe might help! –> (you can always leave the mushrooms out!) https://learningandyearning.com/cream-of-mushroom-soup/
No it’s not considered safe because of the use of milk.
Processing in a pressure canner, water bath, or atmospheric steam is not suitable for dairy products. Instead freeze dairy products.
Dairy foods are low acid and support the growth of Clostridium botulinum spores at room temperature.
https://extension.psu.edu/foods-that-are-not-safe-to-can
Hi. I think I would make a big batch of the dry ingredients in a mason jar. Then have it on hand. When ready to make it then measure out the right amount and add the chicken broth. I may dry can this for shelf stable later. Sure be nice to have on hand to just pullout and mix up.
Do you have a recipe for cream of mushroom soup?
You could probably use this same recipe in place of cream of mushroom soup, or maybe use a veggie broth instead of chicken broth when making the recipe? (Google might also have some good recipe options for the mushroom version)! 🙂 Hope that helps!
I was wondering how to make cream celery too as I have one that includes both
How can I print this recipe?
There is a print icon right above comment section.
Oh my! This is such a lifesaver recipe! I can’t tell you how many times I have to pass on a recipe that calls for canned soups. I am allergic to corn and it’s one of the additives used in most shelved products. Thank you so much for sharing!
Hello. When I made this it was very thick. I dont like the consistency of it. Can I add more milk to make it more creamy?
Can I use Almond milk instead of dairy milk?
It should work just fine with almond milk Ellen! 🙂 If you give it a try, we would love to hear how it turns out!
What if you needed cream of mushroom how would you do it?
I just use the same recipe as a sub for any of the cream soups. You could add some mushroom
for cream of mushroom and celery for cream of celery.
How would you freeze it?
How long can this be frozen for?
Hi Tricia! Another recipe I read said you can freeze it up to 3 months! 🙂 Hope that helps!