An easy, 10-minute Cream of Chicken Soup Substitute that’s healthy, simple, and the perfect replacement for any recipe! Plus, I’ve included dairy-free and gluten-free options!.
Cream of chicken soup is a pantry staple for many home cooks. It’s used as a base for casseroles, gravies, sauces, and more. But what if you don’t have a can on hand or want to make a healthier version from scratch? Thankfully, there are plenty of easy cream of chicken soup substitutes.
Why Make Homemade Cream of Chicken Soup?
Some canned cream soups have a lot of salt and preservatives. If you make your own, you can control what goes into it. It’s also cheaper and better for the environment because you don’t have to use disposable cans.
Some reasons to substitute cream of chicken soup:
- Avoid preservatives and excess sodium
- Customize flavor with garlic, herbs, etc.
- Control thickness to your preference
- Make a large batch for multiple recipes
- Reduce waste from cans
- Save money by making your own
9 Easy Substitutes for Cream of Chicken Soup
Luckily, whipping up a homemade version takes just a few simple ingredients. Here are 9 easy substitutes to use in place of canned cream of chicken soup
1. Chicken Broth and Milk
The simplest substitute combines chicken broth with milk.
- Whisk together 1/2 cup chicken broth and 1/2 cup milk.
- For a thicker soup, whisk in 1-2 tbsp flour or cornstarch.
- Add salt, pepper, garlic powder, onion powder, etc. for flavor.
2. Chicken Broth and Cream Cheese
Cream cheese provides richness.
- Whisk 4 oz. cream cheese into 1 cup hot chicken broth over medium heat.
- Stir until smooth and creamy.
3. Pureed Chicken and Broth
Pureeing chicken gives an extra boost of flavor.
- Simmer 1 boneless chicken breast in 1 cup chicken broth until cooked through.
- Remove chicken and shred. Return to pot and puree with broth.
4. Condensed Milk and Stock
Evaporated milk provides a creamy base.
- Whisk together 1 cup chicken stock and 1/2 cup evaporated milk.
- For thicker soup, whisk in a roux of 2 tbsp each butter and flour.
5. Greek Yogurt and Chicken Broth
Greek yogurt gives a tangy flavor and rich texture.
- Whisk together 1 cup Greek yogurt and 3/4 cup chicken broth.
- Stir in garlic powder, salt, and pepper.
6. Cashew Cream
Cashews make a dairy-free option.
- Blend 1/2 cup raw cashews with 1 cup chicken broth until smooth and creamy.
7. Cauliflower Puree
For a low-carb substitute, use cauliflower.
- Steam cauliflower florets until very soft. Puree with chicken broth until smooth.
8. Silken Tofu
Blended tofu provides thickness without dairy.
- Puree 1/2 cup silken tofu with 3/4 cup chicken broth.
9. Nutritional Yeast Sauce
Nutritional yeast gives savory flavor for a vegan soup.
- Make a roux with 2 tbsp butter and 2 tbsp flour. Slowly whisk in 1 cup broth.
- Stir in 1/4 cup nutritional yeast and seasonings.
Tips for Using Cream of Chicken Substitutes
- For casseroles or dishes cooked in the oven, broth-only substitutes may separate or curdle. Using milk, cream cheese, yogurt, or pureed veggies prevents this.
- Add a cornstarch slurry at the end for a thicker soup if needed.
- Season with garlic, onion, herbs, white pepper, etc. for flavor.
- For convenience, make a big batch and refrigerate up to 5 days or freeze for later.
- Substitute 1:1 for canned cream of chicken soup in recipes. You may need to adjust liquids.
- For cream of mushroom or other cream soups, simply swap the chicken broth for vegetable or mushroom broth.
With these easy homemade alternatives, you can skip the canned stuff and make fresher, healthier cream soups. Experiment with different combinations of broth, dairy or non-dairy ingredients, pureed veggies, and seasonings to customize the flavor.
What Makes This Recipe Great
Cream of chicken soup is a versatile ingredient that is one of those “must-haves” in the kitchen. You can find it in soups, sauces, pasta, and casseroles. But many store-bought brands have long lists of ingredients that are full of artificial flavors and preservatives. That’s why I set out to make a healthier version that tastes just as good, is easy to make, and only has ingredients you know!
My homemade Cream of Chicken Soup turned out so good, and it only took me 10 minutes to make! All you need are 6 simple ingredients, a saucepan, and salt and pepper. I’ve also included instructions to make it dairy-free or gluten-free.
Use this delicious soup for all those recipes you’ve been wanting to try. It’s a 1:1 swap for Campbell’s 10. 5 oz can of cream of chicken soup– how perfect is that?!.
If you want a vegetarian or vegan substitute, try my homemade cream of mushroom soup.
- Chicken broth: Use regular or low-sodium chicken broth. You could also use vegetable broth as a vegan option.
- Milk: You can substitute your favorite non-dairy milk of choice.
- Butter: Use vegan butter instead for a dairy-free version.
- Flour: Use regular all-purpose flour or a gluten-free flour blend.
- Salt
- Black pepper
- In a saucepan, melt butter over medium heat.
- Add the flour and stir to make a roux. Cook for one or two minutes to get rid of the taste of raw flour.
- Slowly pour the chicken broth and milk into the pan with the flour mixture. Whisk continuously to avoid lumps.
- Simmer the mixture over medium-low heat until it gets the thickness you want. Add salt and pepper to taste. About five minutes will pass before it gets thick.
Use this soup recipe for any dish that calls for a can. Make extra batches to store in the freezer so you always have it on hand!.
- Old Fashioned Cornbread Dressing
- Dips
- Gravy
- Soups
- Chicken Pot Pie
- Sauces
- And so much more!
Make this recipe dairy-free by swapping out your favorite dairy-free milk for regular milk and vegan butter for regular butter. See the FAQ section for dairy-free milk recommendations.
Store in an airtight container or jar in the fridge for 3-4 days.
To freeze, let the soup cool completely. Then, transfer it to a freezer-safe container or bag and store it for up to 2-3 months. Thaw overnight in the refrigerator before using or serving.
Keep in mind that creamy soups with ingredients like dairy may have a slightly altered texture after freezing and thawing, but they are generally still safe to eat and can taste quite good. It’s easy to save homemade creamy soups for later use, and as long as you store and handle them properly, the quality should stay pretty good.
Reheat the thawed creamy soup on the stovetop over low to medium heat, stirring frequently to prevent the cream from separating. Do not bring it to a rapid boil as this can cause the texture to change. You can also reheat it in the microwave, but use short, gentle intervals and stir in between to ensure even heating. You may even need to add a little extra flour or a cornstarch slurry to thicken it back up.
This is straight from the label: Chicken Stock, Modified Food Starch, Vegetable Oil (Corn, Cottonseed, Canola, and/or Soybean Oil), Wheat Flour, Chicken Meat, Cream (Milk), Contains Less than 2% of Salt, Dehydrated Mechanically Separated Chicken, Soy Protein Concentrate, Water, Monosodium Glutamate, Chicken Fat, Yeast Extract, Flavoring, Dehydrated Chicken Broth, Beta Carotene for Color.
This recipe is a 1:1 swap for a 10.5 oz can of soup.
Let the soup heat up slowly. As it warms, it thickens. Skipping this step makes it thin. It takes about 5-7 minutes to get thicker. It doesn’t happen instantly; it needs time to heat up.
Coconut Milk: Full-fat coconut milk gives a creamy texture and works well, though it has a slight coconut flavor.Almond Milk: Unsweetened almond milk is a mild-flavored choice that blends well. It’s thinner than dairy milk, so adding a bit more thickener (like flour or cornstarch) may help.Oat Milk: Unsweetened oat milk is another good option because it has a creamy texture without a strong flavor.Cashew Milk: Cashew milk is slightly thicker than almond milk and has a rich, creamy texture that works wonderfully in soups.Soy Milk: Unsweetened soy milk is another good choice, as it’s thicker than other plant-based milk and has a neutral flavor.
You can enhance the flavor with 1/2 teaspoon of chicken bone broth base (similar to bouillon, but with cleaner ingredients. I like the Zoup brand), or use a clean chicken bouillon seasoning such as Clean Monday Meals to taste. You can also add a chicken bouillon cube if you prefer—just check the ingredients, as some can contain unnecessary additives. I also enjoy adding 1/2 teaspoon of poultry seasoning for an extra layer of savory flavor.
Yes, the soup may lose a bit of its thickness as it sits in the fridge. The starches in gluten-free flour can sometimes break down over time, causing a slightly thinner texture. When reheating, you can thicken it back up by simmering it on the stovetop, stirring frequently. Alternatively, whisk in a small slurry of gluten-free flour and cold water or add a little extra flour directly to the soup while reheating to restore thickness.
Sauces, Dressings, & Dips
Sauces, Dressings, & Dips
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EASIEST Homemade Cream of Chicken Soup
FAQ
What is a good substitute for cream of chicken soup?
For recipes calling for cream of chicken soup, several good substitutes include other cream soups like mushroom or celery, a homemade white sauce, or a combination of chicken broth and thickening agents like flour or cornstarch.
How to make own cream of chicken soup?
Melt butter in a small saucepan over medium heat. Rapidly whisk in flour until thick, about 2 minutes. Whisk in chicken stock until smooth. Whisk in milk; bring to a simmer. Simmer, stirring occasionally, until thickened, 3 to 5 minutes. Off heat, season with salt and black pepper.
What can I use instead of Campbell’s condensed soup?
directionsMelt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Taste and add salt and pepper, as needed. Use in casseroles in place of condensed cream soups.
What to use instead of cream of chicken soup on Reddit?
A white sauce is the best substitute. You can customize it to fit whatever “cream of” soup the recipe calls for.