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I’ve been using this simple cream of chicken recipe as a substitute in recipes and casseroles that call for the can. It’s made quickly and it’s much more delicious!
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A lot of side dishes and dinner ideas call for canned cream of chicken soup. This version has the perfect consistency without artificial flavors, preservatives, or mystery ingredients. After trying this recipe, you won’t want to use anything else.
Can You Make Cream of Chicken Soup from Scratch?
Homemade cream of chicken soup only takes a few minutes to make and tastes much better than anything from a can. 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 cream cheese for a creamy, smooth texture.
And personally, homemade cream of chicken soup is much more pleasant to stir into a casserole than the canned stuff- but that’s just me.
How to Substitute Cream of Chicken Soup in Recipes
You can use this cream of chicken soup 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.
If making a slow cooker dish with cream of soup- stir it in during the final 30 minutes of cooking.
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.
Ingredients
It doesn’t take much to whisk up a batch of cream of chicken soup, and you can even double or triple the recipe. You’ll find the amounts on the recipe card below, but first, check out what you’ll need:
- Chicken bouillon paste: it can be replaced with dried chicken bouillon powder or bouillon cubes.
- Milk: for consistency and delicious flavor.
- Cream cheese: adds an irresistible velvety texture.
- Poultry seasoning: makes the soup super flavorful. You can swap it for thyme and sage.
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
If you can stir stuff on the stovetop, then you can make cream of chicken soup at home. Here’s how to do it:
- Combine
In a medium saucepan, you combine all the ingredients. As the cream cheese melts, you gently whisk until the mixture is smooth and thick. - Use it up!
Remove from heat, and it’s ready to use as you’d use 1 can of cream of chicken soup.
In this video, you can see how easily this soup comes together:
Can This Recipe Be Substituted for Cream of Mushroom Soup?
As long as cream of chicken soup will go with the rest of the recipe’s ingredients, you can swap it for cream of mushroom soup in any dish.
However, if you really want to use cream of mushroom soup but can’t find a can in the pantry, I also have a recipe for cream of mushroom soup substitute that uses only 4 ingredients, including fresh mushrooms.
How to Store Leftovers
You can store homemade cream of chicken soup substitute in an airtight container in the fridge for 3 to 4 days.
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.
Reheat leftovers in the microwave or the stovetop until they are warmed as desired.
Cream of Chicken Soup Substitute
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.
Miracle says
This substitute is actually pretty good, thanks for this recipe, I’ll use this from now on, in my casserole dishes.
Anna G says
I have had to omit alot of the foods I used to cook because my husband is on a strict low sodium diet . The other night I was watching a woman cook her special Chicken and dumplings which looked really good but the the ingredients came out and a can of cream of chicken was listed . Unfortunately cream of chicken is loaded with salt so it a no no . Which is why I looked up cream of chicken substitute . Yours sounds amazing !!
Cannot wait to try it . Thank You !
Laura Fuentes says
Glad you found it helpful, Anna!