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.
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.
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