Cream of Chicken Soup Substitute

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

Recipe

4.96 from 116 votes

Cream of Chicken Soup Substitute

This homemade Cream of Chicken Soup Substitute only takes 10 minutes to make and is the best creamy and flavorful substitute for a 10.75 oz can.

Print Pin Review

Author Lauren Allen

Course Main Course, sauce, Soup

Cuisine American

Servings 1 can

Calories 339

Cost 1

Prep 5 minutes mins

Cook 5 minutes mins

Total 10 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

*Makes the equivalent of one (10.75 oz) can.

Make Ahead Instructions: This recipe is so easy to make ahead for an even faster dinner. Make the recipe as directed, and keep in an airtight container in the fridge for up to a week.

Freezing Instructions: 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.

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.

Nutrition

Calories: 339kcalCarbohydrates: 27gProtein: 9gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 64mgSodium: 1889mgPotassium: 358mgFiber: 0.3gSugar: 12gVitamin A: 766IUVitamin C: 1mgCalcium: 296mgIron: 0.2mg

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I originally shared this recipe March 2015. Updated September 2022.

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