Recipe

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Use this easy cream of chicken soup substitute made with a few simple ingredients instead of the can.

I've been using this simple cream of chicken soup recipe as a substitute in recipes and casseroles that call for the can. It’s made quickly and it's much more delicious!

top view of a bowl of cream of chicken soup substitute

Cream of Chicken Substitute Recipe

As good as my cream of mushroom substitute, this homemade version of cream of chicken soup has the perfect consistency without artificial flavors, preservatives, or mystery ingredients. After trying this recipe, you won't want to use anything else.

You can use it directly from the stovetop while it's still hot or make it ahead of time and refrigerate until you're ready to stir it into a recipe. As it cools, it will thicken but will still easily combine and cook with the rest of the ingredients.

Cream of Chicken Soup Substitute Ratios

This recipe yields about 1 ½ cups, which is two tablespoons more than the amount in a standard 10-ounce can of cream of chicken.

cream of chicken soup in a bowl with greenery on top

Ingredients

I like to use chicken bouillon paste for a more robust flavor, but dried chicken bouillon powder and bouillon cubes also work. I also add milk and cream cheese for a creamy, smooth texture, and poultry seasoning (you can swap it for thyme and sage) to make this soup super flavorful.

Gluten-Free Cream of Chicken Soup Substitute

Instead of flour, this soup uses cream cheese to bind the ingredients and create that velvety smooth consistency. It’s a perfect, gluten-free option that adds better flavor and won’t become a congealed blob when cooled.

How to Make Cream of Chicken Soup Replacement

In the video below, you can see how easy it is to make this cream of chicken soup substitute: combine all the ingredients in a medium saucepan and gently whisk until the cream cheese melts and the mixture is smooth and thick. Use it as you’d use 1 can of cream of chicken soup.

How to Store Leftovers

You can store this cream of chicken soup substitute in an airtight container in the fridge for 3 to 4 days. Reheat leftovers in the microwave or the stovetop until they are warmed as desired.

While I won’t stop you from freezing it, I don’t recommend it. Dairy-based soups don’t freeze well, meaning they don’t spoil, but the texture will change after thawing.

Cream of Chicken Soup Substitute

Servings: 6

Cook Time: 10

Total Time: 10

Use this easy cream of chicken soup substitute made with a few simple ingredients instead of the can.

4.94 from 16 votes

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Ingredients

2 teaspoons chicken bouillon paste*
1 cup milk, warmed
4 ounces cream cheese
1 teaspoon poultry seasoning*

Instructions

In a medium saucepan over medium-high heat, combine the milk, chicken bouillon paste, cream cheese, and seasoning. Stir slowly, using a whisk, until the mixture is smooth.

Use:

Use this cream of chicken the same way you’d use 1 can of cream of chicken soup.

Notes

You can use 2 teaspoons of dried chicken bouillon powder or 2 bouillon cubes.
Out of poultry seasoning? Use ½ teaspoon thyme + ½ teaspoon dried sage.
This recipe yields the equivalent of 1 can of cream of chicken soup. It's thick and concentrated and can be diluted with milk or water and turned into soup or used the same way you'd use a can in all recipes.