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Cream of Chicken Soup Substitute

No more of those store bought cans of condensed soup. Try this Homemade Cream of Chicken Soup Substitute Recipe.

Cream of Chicken Soup on wooden spoon

I have literally boycotted so many recipes in the past for containing a can (or two) of cream of something soup. Mostly because I have read the ingredients on those cans and I am not the biggest fan of the preservatives. Instead of skipping out on recipes, I learned how to make my own Cream of Chicken Soup Substitute and the flavor is amazing!


This recipe calls for simple ingredients that most have on hand in their fridge and pantry. You will need…

  • Chicken Broth
  • Milk (or dairy free substitute)
  • Butter (or dairy free substitute)
  • Flour (or gluten free substitute)
  • Salt & pepper

How to Make Cream Of Chicken Soup Substitute

Butter and flour in saucepan

In a small sauce pan melt the butter and whisk in the flour until smooth and bubbly.

Cream mixture in saucepan

Slowly whisk in the chicken broth and milk over simmer.

Cream of Chicken Soup in sauce pan

Bring the mixture to a gentle boil, whisking constantly, until the soup thickens. Give it a taste and add salt and pepper as needed.

How Much Does it Make

This recipe makes enough to equally substitute for 1 can in a recipe. However, you can very easily double, even triple, if needed.

This is perfect for casseroles, homemade soups, and so many other dishes.


One benefit to making your own Cream of Chicken Substitute is you can make it gluten free! Simple substitute gluten free flour in place of regular. That is it!


Gluten Free Cream of Chicken Soup in saucepan

Some recipes are easily substituted to make them dairy free. That has been hard in the past if it calls for a can of cream of something soup. Now, you can just make your own! Follow this recipe using a dairy free margarine and your choice of dairy free milk.

Low Sodium

To make this low sodium use a low-sodium chicken broth and limit the amount of salt you season it with our use a salt substitute.


Turn this recipe vegan by using a vegetable broth base and following the dairy free instructions. Makes a delicious creamy cream of soup base.

This can easily be turned into Cream of Mushroom Soup or Cream of Celery Soup by adding in mushrooms or celery while cooking.

Other Soup Recipes

Give this recipe a try and see how easy and delicious it is! Once you do, get creative. Turn this substitute into your own creamy soups for dinner. No more canned condensed soup.

  • Mix in cheese and broccoli
  • Stir in Corn & Bacon.
  • Spice it up with some other seasonings.
  • Add more milk or broth to change the texture.

The possibilities are endless with this great soup base!


If you are going to make this ahead store it in an airtight container in the fridge for up to 3 days. I do not recommend freezing this recipe. It is best made fresh or just a day or two before you will need it.

I have had people comment that they have kept this in the freezer no problem. I haven’t tried it personally but it may be worth a shot.

Cream of Chicken Soup Substitute

No more cans of soup! Make this homemade version for your next recipe! It's so much better! Plus can be made gluten free and dairy free.
Print Recipe
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes



  • 1/2 cup chicken broth
  • 1/2 cup milk or dairy free substitute
  • 3 tbsp butter or dairy free margarine
  • 1 tbsp flour or gluten free flour
  • salt & pepper  to taste


  • In a small sauce pan melt butter and flour together over medium heat, whisking ujntil smooth and bubbly.
  • Slowly whisk in chicken broth and milk. Stirring while bringing it to a gentle boil.
  • When thickened remove from heat and add salt and pepper as needed.

Gluten Free

  • Use gluten free flour and double check your other ingredients for gluten.

Dairy Free

  • Use dairy free milk substitute and dairy free margarine.


Calories: 413kcal | Carbohydrates: 12g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 104mg | Sodium: 787mg | Potassium: 255mg | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 8mg | Calcium: 148mg | Iron: 1mg
Servings: 1 can
Calories: 413kcal
Author: Amanda Carlisle

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  1. Hi, This is so simple and I love that it could be made dairy or gluten free. I am wondering if multiple batches could be made and then divided in “1 can” portions and frozen? Would freezing make it weird?
    It would be great to be able have it pre-made and ready throw in a quick instant pot meal, such as chicken and noodles!

    1. Hi Lauri. While I haven’t personally tried it I would imagine it may separate in the freezer. If it was made dairy free it could turn out a bit better, but I am not sure. If you give it a try be sure to come back and let s know how it worked.

  2. Would this be the equivalent of one can of condensed soup that’s been prepared? Meaning, if a recipe calls for a can of condensed cream of chicken soup, is this recipe the equivalent of that what’s in the can, or the cream of chicken soup after adding a can of water/milk? I want to add it to a crock pot recipe. Thanks!

  3. 5 stars
    I love this recipe! It has helped me be able to make more recipes for my family. Did anyone ever get back to you about freezing it? I would like to have some prepared and ready to use before I have a baby this summer. I use all dairy free substitutes. Thank you!

  4. 5 stars
    I tried this in chicken spaghetti casserole. Can’t tell the difference. So happy to find a good tasting substitute for the canned unhealthy variety

  5. Thank you for this recipe.I am making it now for the second time and it never seems to get as thick as the canned stuff. Is it supposed to?

  6. 5 stars
    Super simple and perfect to use in place of canned soup. I don’t think I will ever use canned soup again!

  7. 5 stars
    Thank you for a super easy substitute. I made it dairy free. It was great. I used it in a dairy free version of chicken pot pie. Everyone loved it. Thanks again!

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