Condensed Cream of Chicken Soup
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Our super easy homemade condensed cream of chicken soup substitute can be made in minutes making it perfect for casseroles, slow cooker recipes and so much more!
Ever go to make a recipe, but don’t have cream of chicken soup? Well, we’ve got you covered!
You can skip the canned stuff and make a quick and easy alternative right in your own kitchen. You can also try out our condensed cream of mushroom soup recipe as well.
Cream of Chicken Soup ingredients
- Butter – We recommend using Country Crock Plant Butter for a dairy-free option.
- Flour: We use King Arthur or Kirkland Organic – all-purpose.
- Seasonings: We use poultry seasoning, granulated onion, granulated garlic, salt and pepper to give the soup good flavor.
- Chicken Broth: You could also skip broth and use water bouillon. We find that the water and bouillon works well too! We suggest using Organic Better Than Bouillon for a dairy-free alternative.
- Milk: We recommend using full fat Oatly for dairy free.
How to Make Condensed Cream of Chicken Substitute
Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and continue whisking until smooth to form a roux.
Add the poultry seasoning, granulated onion, granulated garlic, salt, and black pepper. Stir well to combine.
Gradually pour in the chicken broth, and stir until the mixture is smooth and incorporated.
Whisk in the milk and bring the mixture to a low boil.
Reduce the heat to a simmer and cook for 5-10 minutes, stirring occasionally, until the soup thickens.
Once thickened, remove from heat. Use immediately, or let cool for 15-20 minutes before transferring to the refrigerator.
Recipe Tips and Notes
- Storage: You can refrigerate for up to 5 days or freeze for up to 4 months. We recommend freezing in souper cubes to get the perfect measurements and then storing in stasher bag, or freezer safe bag.
- Allergy considerations: For dairy free you can use vegan butter and plant based milk. To make this gluten free you can use a gluten free flour like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Cream of Chicken Soup
Ingredients
- 1/2 cup butter we use country crock plant butter for dairy free
- 3/4 cups all-purpose flour add 1-2 tablespoons more depending on how thick you need it.
- 1/2 teaspoon poultry seasoning or ground sage – use up to 1 teaspoon for more herb flavor
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 1/4 cups chicken broth
- 2 1/4 cups milk we use full fat oat milk for dairy free
- *chicken bouillon optional
Instructions
- Melt the butter in a saucepan, then whisk the butter and flour together. Add the seasonings and continue to whisk to create a roux.1/2 cup butter, 3/4 cups all-purpose flour, 1/2 teaspoon poultry seasoning, 1 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Gradually pour in the chicken broth, and stir until the mixture is smooth and the flour is fully incorporated.2 1/4 cups chicken broth
- Whisk in the milk and stir occasionally until it comes to a low boil. Then reduce the heat to allow it to simmer for 5-10 minutes to thicken. Stir as needed while simmering2 1/4 cups milk
- Once the condensed soup is thickened remove from the heat and use as desired or allow to cool for 15-20 minutes before refrigerating.