This cream of chicken substitute is the weeknight fix that saves dinner when you're out of the can. It takes 10 minutes on the stove and makes the equivalent of one 10.5 oz can, so you can drop it into casseroles, soups, and slow cooker recipes without changing a thing.
Around here, casseroles show up at church suppers, tailgates, and holidays. Having a homemade base you can whisk together fast is gold. As a dietitian, I also love that you can pick a low-sodium broth and the milk that fits your family!
It still surprises me how quick these "from scratch" basics are. Check out my condiments page to stock your fridge with a few more.
Make a quick batch of this cream of chicken soup substitute, then use it 1:1 in mini chicken pot pie muffins or chicken poppyseed casserole!
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Why You'll Love This Recipe
- True 1:1 swap: Drop it into any recipe that calls for a can with no guessing or extra math at 5 p.m.
- Pantry staples only: You probably have everything on hand, so there's no last-minute store run and it comes together in just 10 minutes.
- Simple, balanced chicken flavor: It tastes like the classic can and blends right in with chicken, veggies, rice, and pasta without overpowering the dish.
Cream of Chicken Substitute Ingredients
A short list with big payoff. Use what you have and keep it simple.
- Unsalted butter: Using unsalted lets you control the salt from the broth, and if you only have salted, just add less salt at the end.
- All-purpose flour: This whisked-in flour creates a smooth roux and delivers that classic condensed texture.
- Chicken broth: I use low sodium chicken broth to keep salt in check so you can season at the end.
- Milk: Whole or 2% milk makes it silky and rich, while skim still works but tastes lighter. You can also use milk alternatives like almond milk, just make sure it is unflavored and not sweetened!
- Garlic powder: A quick, chop-free way to add savory depth that tastes like the can.
- Salt: Add after thickening and tasting, especially if your recipe includes salty toppings or cheese.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Use these quick swaps to fit this soup recipe to your pantry and diet.
- For a gluten-free version, use a 1:1 gluten-free flour blend for the roux, or whisk 1½ tablespoons cornstarch into cold broth before heating.
- To keep it dairy-free, choose unsweetened oat, almond, or soy milk and use vegan butter or olive oil.
- Stir in 1 to 2 tablespoons of Greek yogurt, sour cream, or heavy cream at the end for an extra creamy texture and flavor.
- For a cream of mushroom soup, drain and finely chop canned mushrooms, stir them in after thickening, and add a little thyme or Worcestershire.
- For a creamy celery version, sauté ½ cup finely diced celery in the butter first, proceed with the roux, then finish with a pinch of celery seed!
- For an herby twist, stir in 1-2 teaspoons chopped parsley and thyme (or ½ teaspoon dried Italian seasoning) at the end to add a fresh, savory flavor.
How To Make Cream of Chicken Substitute
You're five ingredients and a whisk away from a flavorful canned cream of chicken soup base!
Step 1: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 60 to 90 seconds until smooth and lightly bubbly.
Step 2: Slowly whisk in chicken broth and milk until smooth.
Step 3: Cook for 2 to 4 minutes, whisking often, until very thick and condensed. If it doesn't thicken in under 4 minutes, increase the heat slightly.
Step 4: Once thickened, stir in garlic powder and salt to taste.
Step 5: Remove from heat and allow it to cool. It will continue to thicken as it cools off.
Tips For the Best Cream of Chicken Alternative
Use these quick tips to keep your creamy soup smooth, thick, and ready for any casserole or skillet dinner.
- Cook the flour and butter just until bubbly and smooth so the sauce stays light like the classic can.
- Whisk in liquids slowly to prevent lumps and keep the texture silky.
- The finished base should be thicker than soup and coat a spoon. Simmer a minute longer to thicken or add a splash of broth to loosen, if needed.
How To Use It
Try it anywhere you'd normally grab a can!
- Spoon into chicken poppyseed casserole or rice dishes
- Stir into creamy veggie bakes like green bean casserole
- Pour into chicken pot pies and noodle bakes
- Add to slow cooker chicken and stuffing
- Stretch leftover shredded chicken into a quick skillet dinner
Storage
Here's how to store this condensed chicken soup substitute so it stays creamy, smooth, and ready for a 1:1 swap.
- Fridge: Cool completely, then refrigerate up to 4 days in a sealed jar. Reheat gently and whisk in a splash of broth or milk to loosen as needed.
- Freezer: Freeze in 1-cup portions for up to 3 months. Thaw in the fridge overnight, then warm and whisk until smooth again.
- Make-ahead tip: Double the batch so one jar saves dinner this week and the other is ready for next. I store it in wide-mouth mason jars for easy portioning and reheating, leaving ½ inch of headspace if I plan to freeze.
FAQ
Take it off the heat and whisk in a small splash of warm broth or milk until smooth, or use an immersion blender, then return to low heat and whisk.
Canned condensed soup is often high in sodium. Starting with low-sodium broth lets you season to taste, especially helpful if you're adding cheese, bacon, or salted toppings.
Yes! Dissolve 1 bouillon cube or 1 teaspoon bouillon base in 1 cup hot water to make broth. If possible, choose a low-sodium option, taste as you go, and add salt at the end since bouillon can be saltier than boxed broth. Whisk it in slowly just like regular broth.
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Thank you!
Jessie
Cream of Chicken Substitute Recipe (1 Can Equivalent)
Ingredients
- 1 tablespoon unsalted butter
- 4 teaspoon all purpose flour
- ¾ cup low sodium chicken broth
- ¾ cup milk I used 2%
- ¼ teaspoon garlic powder
- salt to taste
Instructions
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 60 to 90 seconds until smooth and lightly bubbly.
- Slowly whisk in chicken broth and milk until smooth.
- Cook for 2 to 4 minutes, whisking often, until very thick and condensed. If it doesn't thicken in under 4 minutes, increase the heat slightly.
- Once thickened, stir in garlic powder and salt to taste.
- Remove from heat and allow it to cool. It will continue to thicken as it cools off.
Notes
- This recipe makes about 1⅓ cups, which matches a standard 10.5 ounce can.
- If the soup becomes too thick, whisk in a splash of broth or milk after thickening to thin it out.
- To store, refrigerate up to 4 days in a sealed jar and reheat with a splash of broth or milk until smooth.
- To freeze, portion into 1-cup containers, leave a little headspace, and freeze for up to 3 months. Thaw in the fridge overnight and whisk while warming.
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