This homemade Cream of Chicken Soup Substitute is creamy, flavorful, and SO much better than what you get from a can. Best part is, it only takes 10 minutes to make!
Looking for more from-scratch cooking staples? Try my homemade Dry Onion Soup Mix, Taco Seasoning, Ketchup, or BBQ Sauce!
Why I love this recipe:
- Quick – This cream of chicken soup substitute only takes 10 minutes. That’s faster than a trip to the grocery store!
- Healthy – You know exactly what ingredients are added, including fresh pantry ingredients, nothing artificial, and it’s definitely lower in sodium than the canned version.
- Delicious – The taste of this homemade cream of chicken soup is outstanding! It’s creamy, full of flavor, and will make any meal that calls for canned cream of chicken soup, taste way better.
Ingredients Needed:
- Milk
- Cornstarch
- Butter
- Chicken Bouillon Paste or Cube
- Seasonings
How to make Cream of Chicken Soup:
Combine Ingredients: In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder, and parsley.
Boil: Bring to a gently boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
Use this cream of chicken recipe in any recipe to replace one 10.75 oz can of cream of chicken soup. For other flavors, look at the recipe variations below.
Make Ahead and Freezing Instructions:
To Make Ahead: This is a great recipe to make ahead for quick dinner prep. Make the recipe as directed, and keep in an airtight container in the fridge for up to a week.
To Freeze: The texture may change a little bit through the freezing/thawing process. Store in a freezer safe container in the freezer for up to 3 months. Let thaw completely in the fridge before using in a recipe.
Recipe Variations:
- Cream of Mushroom: Stir in one (4 oz) can of mushroom pieces to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
- Cream of Celery: Stir in ½ cup sautéed, chopped celery to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
- Cream of Broccoli: Stir in ½ cup of finely diced steamed broccoli. Use vegetable bouillon instead of chicken, if desired.
- Add Chicken: Stir in chopped cooked chicken at the end, if desired.
- Dairy-Free: Use dairy-free butter, and your favorite plant based milk. The flavor will be a little different depending on what milk you use.
Use Cream of Chicken Substitute In:
- Easy Beef Stroganoff
- Funeral Potatoes
- Easy Instant Pot Stroganoff
- Slow Cooker Creamy Ranch Pork Chops
- Chicken Tetrazzini
- Beef Noodle Soup
- Chicken and Rice Casserole
- Chicken Divan
- Loaded Chicken Enchiladas
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Recipe
Cream of Chicken Soup Substitute
Ingredients
- 1 cup milk , cold
- 2 Tablespoons cornstarch
- 1 1/2 Tablespoons butter
- 1 teaspoon chicken bouillon paste , or one cube
- 1/2 teaspoon salt
- ⅛ freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- ⅛ teaspoon dried parsley flakes
Instructions
- In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
- Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
- Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
Notes
- Cream of Mushroom: Stir in one (4 oz) can of mushroom pieces to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
- Cream of Celery: Stir in ½ cup sautéed, chopped celery to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
- Cream of Broccoli: Stir in ½ cup of finely diced steamed broccoli. Use vegetable bouillon instead of chicken, if desired.
- Add Chicken: Stir in chopped cooked chicken at the end, if desired.
- Dairy-Free: Use dairy-free butter, and your favorite plant based milk. The flavor will be a little different depending on what milk you use.
Nutrition
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I originally shared this recipe March 2015. Updated September 2022.
I use this every time I need cream of mushroom or chicken soup. I saute onion and garlic (and mushrooms when needing cream of mushroom soup) in the butter instead of the powder ingredients. I haven’t added salt since the first time I made it, since it was too salty for my taste. The bouillon gives enough saltiness. Thanks for the recipe!
This “condensed” soup is the bomb!!! Tastes better than canned Cream of Chicken, plus no preservatives!! The only thing I changed, to reduce lactose, was 3/4 Oat milk mixed with 1/4 heavy cream. Absolutely fabulous taste. I will never buy canned again!!
I use this recipe to substitute non-dairy milk. It tastes great in recipes as a replacement for the canned. THANK YOU
Made this recipe for cream of celery soup. I did sauté the celery in addition to fresh chopped celery. No salt was added. Nice flavor and very simple!
It says 1889 mg of sodium. Is that a typo?
I can’t believe I’m going to say this, but it’s salty and I add salt to everything. I would not add the salt until it is made and you taste it. I used better than bullion. I will made this again and reduce or eliminate the salt.
I agree! I wouldn’t add the salt next time. The rest of the recipe was great.
I love this recipe! I am living in Fiji, where ingredients for recipes are not readily available. Having this recipe has allowed me to make “family favorite” recipes to remind us of home.
Would this work to make cream of shrimp soup? Would I maybe use tomato bouillion to get the taste and color? Thanks!