Looking for a cream of chicken soup substitute with better for you ingredients that can stand in for the canned stuff? Whip up this easy homemade version in minutes for all your favorite creamy casseroles! Easily made gluten and dairy free, too.
The idea for this recipe came from my love of all things comfort food…and specially for my need to make a healthier hash brown casserole for the blog . One of the key ingredients in that recipe and in many casseroles is cream of chicken soup. I have zero judgment for anyone who wants to open a can of condensed soup to make a much loved recipe.
But what if I told you it would be just as quick to just open your pantry and make my healthier homemade version? And that you likely have the ingredients on hand to make your own cream soup right now with minimal effort?
Plus…traditional condensed canned soup has almost 15 ingredients, and let’s face it, kind of an odd, lumpy texture. My cream of chicken substitute is made from 5 simple ingredients (plus salt) and it has the perfect creamy consistency.
Yup…keep reading, friend.
Why I Love This Recipe:
- It’s literally made from pantry ingredients and some milk and butter.
- It gives the perfect creamy texture and cream of chicken flavor to your favorite casseroles and favorite comfort food recipes.
- It’s made from real food, not processed artificial flavors or genetically modified ingredients.
- You can control the amount of sodium by choosing low sodium chicken broth and going easy on the salt.
- Perfect to make ahead and freeze for whenever a recipe calls for a can of cream of chicken soup
- Simple to make gluten and dairy free, if needed.
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Buy Now → Ingredients
You only need a few simple ingredients for this simple cream of chicken substitute.
- Flour: We are gluten free, so I use a gluten free 1:1 baking flour as my thickening agent of choice, but you could use whatever all purpose flour you have available to you.
- Butter: To keep this dairy free, we used Earth’s Balance vegan butter, but regular butter is great, too.
- Unsweetened almond milk: You can sub low fat cow’s milk or another dairy free milk like cashew or oat. Whole milk will work, but it will increase the calories and fat.
- Chicken broth or stock: I prefer lower sodium chicken broth. This is the main ingredient to give this soup it’s signature chicken flavor, so don’t sub this one out unless you need to. No stock? Use this How to Make Chicken Bouillon post to make your own!
- Salt and garlic powder – Just a 1/4 tsp each – you can always add a bit more of either to taste. You could also add some black pepper and onion powder if you like a more heavily seasoned soup, but I prefer just the salt and garlic powder.
Instructions
- In a small skillet or small sauce pan, melt butter over medium heat. Add in flour, then whisk together, cooking for one minute.
- Raise temperature to medium-low heat, and slowly whisk in almond milk and chicken stock. Continue to whisk while the mixture boils for 2-3 minutes. It should begin to thicken. If it’s taking longer than a few minutes, increase the heat. Season with garlic powder and salt.
- After it thickens, remove from heat and let it cool (It will thicken more as it cools).
- Use in place of your canned condensed cream of chicken soup. It’s also freezer friendly if you want to prep it ahead of time. The recipe makes about 1 cup of soup.
Ways to Use this Cream of Chicken Soup Substitute
You can use this soup in any recipe that calls for the canned version! And I can’t wait to use it in my recipes on the blog! It would be perfect for:
- Casseroles like my Cheesy Hash Brown Casserole. This Tator Tot Casserole would also be perfect!
- To make soups like my Instant Pot Chicken Noodle Soup creamier.
- To mix with tuna and noodles for a healthier Tuna Noodle Casserole (coming to the blog soon!).
- To stir into a healthier chicken and brown rice casserole like the one you ate as a kid.
- And so much more! If there is a recipe you want me to remake with this, just let me know!
Variations
- To make this dairy free, just use vegan butter and a non-dairy milk like almond milk.
- To make a vegan version, use a vegan chicken broth, or just use a vegetable broth.
- If you want to make a cream of mushroom soup recipe, just sauté mushrooms until they are browned before adding in the flour and butter. I do a very similar version of that in my Healthy Green Bean Casserole.
- For a quick dinner, add extra broth, some rotisserie chicken pieces, and some chopped spinach and you have an easy soup!
Meal Prep and Storage
To prep: You can make this ahead of time and keep in in an airtight container in the refrigerator for 3-5 days before stirring into your favorite recipe.
To store: I use a small mason jar, but any sealed container would work. Be sure you refrigerate your homemade soup.
To freeze: This is great to make ahead and freeze. I use mason jars, but any freezer safe container is fine. Thaw in the refrigerator or in the microwave, stirring every minute or so until it’s thawed completely.
To reheat: This doesn’t need to be heated up to use it, but it might be easier to stir it into other dishes if it’s warm. I like to just warm it in the microwave for 30 seconds to a minute.
Healthier Cream of Chicken Soup Substitute
Ingredients
- 4 teaspoons gluten free flour can use any flour if not GF
- 4 teaspoons butter can sub vegan butter
- ¾ cup unsweetened almond milk can sub whatever milk you have on hand
- ¾ cup chicken broth or stock
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- In a skillet, melt butter over medium heat. Add in flour, then whisk together, cooking for one minute.
- Raise heat to medium high, and slowly whisk in almond milk and chicken stock. Continue to whisk while the mixture boils for 2-3 minutes. It should begin to thicken. If it’s taking longer than a few minutes, increase the heat. Season with garlic powder and salt.
- After it thickens, remove from heat and let it cool (It will thicken more as it cools).
- Use in place of your canned condensed cream of chicken soup. It’s also freezer friendly if you want to prep it ahead of time. Yields about 1 cup.
T says
Delicious! I used AP flour, no almond fl on hand. It was very good.
Nancylynn says
Thanks for your comment!
Jacquelyn says
Delicious!! I made a dbl batch so I could have some for a recipe and some to save for later. The taste is great but mine did not thicken at first. I tried upping the temp and it was still pretty runny after several minutes. I ended up having to add an extra 4 tsp of flour (I used whole wheat), for a ttl of 12 tsp for a dbl batch. Such a great recipe!!
cherie greene says
Can this be made with wheat flour?
Nancylynn says
Yes!