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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
- Loaded Chicken Enchiladas
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2015. Updated September 2022.
My husband is dairy free. I made this soup with coconut milk. Then, I didn’t have any bouillon cubes or paste so I used 1 cup of low sodium chicken broth. WOW!!!!!!!!!!!! It came out beautifully! I’m so happy to have a dairy free cream of any kind of soup now. 🙂
I followed your recommendation and I agree WOW!!! Delicious!
Just made it today and absolutely loved how it tasted! I’m excited to have this under my belt for when I’m missing a can of cream of mushroom/ chicken etc. I actually prefer this over the canned stuff.
Me too! It’s so much tastier than the canned version 🙂 Thanks Bridgit!
Have you tried this in the Instant Pot? I don’t have the time for a slow cooker now. Yikes.
I haven’t tried it yet, but I’m sure it would work great 🙂
I’m so happy to find this recipe. I have celiac disease and can’t use canned soups. Bovril chicken bouillon is liquid and less salty than either powders or cubes. I’m going to use 1/4 cup of instant mashed potato flakes to make cream of potato soup. Thank you so much!
I am so excited!! Can’t wait to try my mom has cancer and can only have puréed food so always looking for soup etc recipes.
Wow this turned out great and quick! It even works well with Almond milk and flour( instead of cornstarch, roux) since butter was going in.
Can you water bath can this for storage? I am wanting to do a big batch and wondering if it would keep that way.
Hi Amy, I honestly haven’t done any research into that, for this specific recipe. I’d suggest checking a safe-canning website for tips to do so. I’d love to hear if you try it!
Hi Lauren, since this recipe is condensed, do I need to add water to make it the consistency of, say, Campbell’s Soup or do I just use it as-is (after adding whatever veggie I want to flavor it with)?
Thanks,
Cathy
I would add a little water, vegetable broth or chicken broth to thin in slightly. Sounds yummy!
I just got done making this! I am on a serious diet. Wanting to make tuna noodle casserole. But can soup is bad. So I tried this. I even made this with skim milk. It is good stuff! So tomorrow I will use my zucchini noodles and this soup for a healthy version of tuna noodle casserole.
Thank you for sharing! I’m so happy you loved it!
This is fantastic I purchase of cream soups…no more will be making them all from scratch from now on thank you for posting.
Can this recipe be used in a crock pot
Yes, it should work the same!
I used it in a crock pot, and it worked great! I never thought of making it homemade, I’m not a natural cook! I think it made the recipe better. 🙂