Cream of Chicken Substitute Recipe (1 Can Equivalent)
Whip up a cream of chicken substitute in 10 minutes. It works 1:1 in casseroles, soups, and slow cooker recipes!
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.
Nutrition
Calories: 270kcalCarbohydrates: 17gProtein: 11gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 52mgSodium: 125mgPotassium: 448mgFiber: 0.3gSugar: 9gVitamin A: 646IUVitamin C: 0.01mgCalcium: 237mgIron: 1mg
Tried this recipe?Let us know how it was!