Cream of chicken soup substitute is a simple stovetop sauce that replaces a can of condensed soup in casseroles, pasta bakes, and slow cooker dinners.
It starts with a quick butter and flour roux, then chicken broth and milk are whisked in until thick and creamy. You control the salt, skip the preservatives, and finish in about 15 minutes with one small pan.
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Why This Cream of Chicken Soup Substitute Recipe Works
A roux made from butter and flour is the secret to the thick, velvety texture of condensed soup. Cooking the flour for a full minute removes the raw taste before any liquid goes in.
Chicken broth supplies savory depth, and 2 percent milk adds creaminess without the heaviness of cream. Because you season it yourself, you decide how salty the base is, which helps when the dish already includes cheese or bacon.
The sauce takes a single saucepan and a whisk. It can be used right away in recipes or cooled and stored for later, so it is easy to keep on hand for busy weeknights.
Ingredients for Cream of Chicken Soup Substitute
- 1 tablespoon unsalted butter
- 3 tablespoons all purpose flour
- 1/2 cup low sodium chicken broth
- 1/2 cup 2 percent milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Butter and flour. Equal heat and steady whisking turn these two into a smooth roux that thickens the whole sauce.
Chicken broth. Low sodium broth gives savory flavor while leaving room for you to season the sauce.
Milk. Two percent milk gives a creamy body that is rich without being heavy.
Salt and pepper. Add them at the end, after the sauce has thickened, so you can taste and adjust.
Equipment. A small saucepan and a flat whisk keep the sauce smooth and reach into the corners of the pan.
How to Make Cream of Chicken Soup Substitute
1. Melt the butter Melt the butter in a small saucepan over medium low heat.
2. Make the roux Add the flour and whisk until smooth, then keep cooking and whisking for 1 minute.
3. Add the broth Slowly pour in the chicken broth while whisking constantly so no lumps form.
4. Whisk in the milk Stir in the milk until the mixture is smooth.
5. Bring to a boil Raise the heat and bring the mixture to a boil while whisking nonstop.
6. Thicken Keep whisking until the sauce thickens enough to coat the back of a spoon.
7. Season and cool Season with salt and pepper and adjust to taste. Remove from the heat and use right away, or cool it before storing.
How to Serve Cream of Chicken Soup Substitute
Stir the sauce into casseroles, pasta bakes, or rice dishes in place of one can of condensed soup. It also works as a quick base for a bowl of creamy soup when thinned with a little extra broth. Serve any dish made with it alongside soft dinner rolls, crunchy garlic bread, a crisp house salad, or cheesy garlic bread. Garnish with fresh herbs for extra flavor.
How to Store and Reheat Cream of Chicken Soup Substitute
Cool the sauce, then refrigerate it in an airtight container within two hours. It keeps for up to 3 days. Do not freeze it, because milk based sauces can separate after thawing. Whisk over low heat before using, adding a splash of broth if it has thickened too much, and bring it to 165 degrees F when reheating.
Tips and Variations for Cream of Chicken Soup Substitute
Whisk constantly. Constant whisking prevents lumps and scorching on the bottom of the pan.
Cook the flour. Do not skip the one minute of cooking after the flour goes in, since it removes the raw taste.
Add liquid slowly. Pour the broth in a thin stream so the roux absorbs it smoothly.
Match the can. This batch replaces about one can of condensed soup, so double it for larger casseroles.
Dairy free option. Unsweetened almond milk can replace the milk, and a dairy free butter can replace the butter.
Taste first. Season gently, then adjust once the sauce has thickened, since low sodium broth keeps the base from tasting too salty.
Add flavor. Fresh herbs stirred in at the end give the sauce a fresh, savory finish.
Safe handling. Milk based sauces need prompt chilling, and the University of Nebraska guide to serving soup safely explains how to cool and reheat soups and sauces.
Frequently Asked Questions About Cream of Chicken Soup Substitute
Can I use cream of chicken soup substitute in any casserole?
Yes. Use it in place of a can of condensed soup in casseroles, pasta bakes, and rice dishes.
How do I keep cream of chicken soup substitute from getting lumpy?
Whisk the flour into the butter until smooth, then add the broth slowly while whisking nonstop.
How long does cream of chicken soup substitute keep?
Refrigerate it in an airtight container for up to 3 days and reheat gently, whisking until smooth.
Can I make the sauce dairy free?
Swap in almond milk for the milk and a dairy free butter alternative for the butter.
Why did my sauce turn thin?
It may not have boiled long enough. Keep whisking at a boil until it coats the back of a spoon.
Cream of Chicken Soup Substitute
Equipment
- Small saucepan
- Flat whisk
Ingredients
Main Ingredients
- 1 tbsp unsalted butter
- 3 tbsp all purpose flour
- ½ cup low sodium chicken broth
- ½ cup 2 percent milk
- ¼ tsp kosher salt
- ⅛ tsp freshly ground black pepper
Instructions
Cooking
- Make the roux. Melt the butter over medium low heat, whisk in the flour, and cook for 1 minute.
- Add liquids. Slowly whisk in the broth, then the milk, until smooth.
- Thicken. Bring to a boil, whisking constantly, until thick enough to coat a spoon.
- Season. Add salt and pepper, taste, and use right away or cool before storing.
