Homemade cream of chicken soup substitute is a creamy and savory soup made from chicken broth. It’s a great substitute for cream of chicken soup or condensed chicken soup.
Have you often been without canned cream of chicken soup for a recipe?
I actually prefer it to the canned stuff because it has more flavor.
We’ve also used it as a chicken gravy — which I highly recommend!
Ingredients for Cream of Chicken Soup
- Chicken Broth
- All-Purpose Flour
My mother has found the trigger to her migraines is caused by MSG and the canned version contains high enough levels that she can’t eat it.
This homemade version has no added MSG.
Is cream of chicken soup gluten-free?
This version is not gluten-free because it uses all-purpose flour.
Wheat can also be present in chicken broth and bouillon cubes, which also means gluten is present in them.
How to Make It
Bring chicken broth and milk to a boil in a small saucepan.
Reduce to a simmer and whisk in flour, breaking up any lumps. Add salt and pepper and continue stirring for 1 minute.
If having any troubles breaking up lumps, use an immersion blender or a food processor to blend.
Remove from the stove and allow to slightly cool. The soup will continue to thicken as it cools.
Out of Chicken Broth?
Boil 1 chicken bouillon cube + 1 cup of water.
If using bouillon cubes, only salt the soup to taste to avoid being too salty.
Can you freeze cream of chicken soup?
In short, yes!
Cream of chicken soups can be tricky to thaw due to separation and wateriness.
To properly store, allow the soup to fully cool to room temperature.
Place in an airtight container with about 1″ of room at the top to allow space for expansion during the freezing process. Freeze for up to 3 months for best quality.
To properly thaw, set in the refrigerator overnight. Heat the soup over a low-heat on the stove-top, whisking often to avoid separation.
What to make with cream of chicken soup?
- Cheesy Leftover Ham and Potatoes
- Cheesy Potatoes
- Chicken Divan
- Chicken Tetrazzini
- Creamy Chicken Pot Pie
- Poppy Seed Chicken Casserole
- 1 cup Chicken Broth
- 1/4 cup All-Purpose Flour
- 1/4 cup Milk
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Bring chicken broth and milk to a boil in a small saucepan. Reduce to a simmer and whisk in flour, breaking up any lumps.
- Add salt and pepper and continue stirring for 1 minute. Remove from stove and allow to slightly cool. Soup will continue to thicken as it cools.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 162Total Fat 2.4gSaturated Fat 1.2gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 987mgCarbohydrates 28.1gFiber 1gSugar 1gProtein 10.1g
Nutrition is not always accurate.