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Above view of Condensed Cream of Chicken Soup Substitute in a glass bowl.
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Condensed Cream of Chicken Soup Substitute

This Condensed Cream of Chicken Soup Substitute recipe works great as a soup starter or in casserole type recipes that call for a can of condensed cream soup as a base. We have several recipes on our site that use “cream of” soups and we always get asked about a substitute.
Course Soup
Cuisine American
Keyword Chicken, Cream of Chicken
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5
Calories 208kcal
Author Echo Blickenstaff

Instructions

  • Melt butter in a small saucepan over medium heat.
  • Add flour to the melted butter and mix into a paste.
  • Whisk in milk and chicken broth. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.
  • Add garlic and onion powder, salt, and pepper.
  • Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.
  • Use 1 1/3 cup to replace one 10 1/2 ounce can of cream of chicken soup in recipes.
  • If not using immediately, store in an airtight container in the refrigerator for up to 1 week.
  • This recipe makes the equivalent of 2 cans of cream of chicken (or mushroom or celery) soup.

Nutrition

Calories: 208kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 182mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 488IU | Calcium: 46mg | Iron: 1mg