This homemade Cream of Chicken Soup Substitute is creamy, flavorful, and SO much better than what you get from a can. Best part is, it only takes 10 minutes to make!
Looking for more from-scratch cooking staples? Try my homemade Dry Onion Soup Mix, Taco Seasoning, Ketchup, or BBQ Sauce!
![A bowl of Cream of Chicken Soup Substitute on the counter, ready to be used in your favorite recipe.](https://tastesbetterfromscratch.com/wp-content/uploads/2022/09/Cream-of-Chicken-Soup-Substitute-1.jpg)
Why I love this recipe:
- Quick – This cream of chicken soup substitute only takes 10 minutes. That’s faster than a trip to the grocery store!
- Healthy – You know exactly what ingredients are added, including fresh pantry ingredients, nothing artificial, and it’s definitely lower in sodium than the canned version.
- Delicious – The taste of this homemade cream of chicken soup is outstanding! It’s creamy, full of flavor, and will make any meal that calls for canned cream of chicken soup, taste way better.
Ingredients Needed:
- Milk
- Cornstarch
- Butter
- Chicken Bouillon Paste or Cube
- Seasonings
![All of the ingredients needed for Cream of Chicken Soup Substitute on the counter in separate bowls.](https://tastesbetterfromscratch.com/wp-content/uploads/2022/09/Cream-of-Chicken-Soup-Substitute-2.jpg)
How to make Cream of Chicken Soup:
Combine Ingredients: In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder, and parsley.
![Two images, the first of milk and cornstarch in a saucepan, then butter and seasonings added to make Cream of Chicken Soup Substitute.](https://tastesbetterfromscratch.com/wp-content/uploads/2022/09/Cream-of-Chicken-Soup-Substitute-3-1200x800.jpg)
Boil: Bring to a gently boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
![Homemade Cream of Chicken Soup Substitute in a stainless steel saucepan with a whisk.](https://tastesbetterfromscratch.com/wp-content/uploads/2022/09/Cream-of-Chicken-Soup-Substitute-4.jpg)
Use this cream of chicken recipe in any recipe to replace one 10.75 oz can of cream of chicken soup. For other flavors, look at the recipe variations below.
![A bowl of homemade Cream of Chicken Soup Substitute ready to be used in your favorite recipe!](https://tastesbetterfromscratch.com/wp-content/uploads/2022/09/Cream-of-Chicken-Soup-Substitute-5.jpg)
Make Ahead and Freezing Instructions:
To Make Ahead: This is a great recipe to make ahead for quick dinner prep. Make the recipe as directed, and keep in an airtight container in the fridge for up to a week.
To Freeze: The texture may change a little bit through the freezing/thawing process. Store in a freezer safe container in the freezer for up to 3 months. Let thaw completely in the fridge before using in a recipe.
Recipe Variations:
- Cream of Mushroom: Stir in one (4 oz) can of mushroom pieces to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
- Cream of Celery: Stir in ½ cup sautéed, chopped celery to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
- Cream of Broccoli: Stir in ½ cup of finely diced steamed broccoli. Use vegetable bouillon instead of chicken, if desired.
- Add Chicken: Stir in chopped cooked chicken at the end, if desired.
- Dairy-Free: Use dairy-free butter, and your favorite plant based milk. The flavor will be a little different depending on what milk you use.
Use Cream of Chicken Substitute In:
- Easy Beef Stroganoff
- Funeral Potatoes
- Easy Instant Pot Stroganoff
- Slow Cooker Creamy Ranch Pork Chops
- Chicken Tetrazzini
- Beef Noodle Soup
- Chicken and Rice Casserole
- Chicken Divan
- Loaded Chicken Enchiladas
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Recipe
![A bowl of Cream of Chicken Soup Substitute on the counter.](https://tastesbetterfromscratch.com/wp-content/uploads/2022/09/Cream-of-Chicken-Soup-Substitute-1-500x500.jpg)
Cream of Chicken Soup Substitute
Ingredients
- 1 cup milk , cold
- 2 Tablespoons cornstarch
- 1 1/2 Tablespoons butter
- 1 teaspoon chicken bouillon paste , or one cube
- 1/2 teaspoon salt
- ⅛ freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- ⅛ teaspoon dried parsley flakes
Instructions
- In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
- Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
- Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
Notes
- Cream of Mushroom: Stir in one (4 oz) can of mushroom pieces to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
- Cream of Celery: Stir in ½ cup sautéed, chopped celery to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
- Cream of Broccoli: Stir in ½ cup of finely diced steamed broccoli. Use vegetable bouillon instead of chicken, if desired.
- Add Chicken: Stir in chopped cooked chicken at the end, if desired.
- Dairy-Free: Use dairy-free butter, and your favorite plant based milk. The flavor will be a little different depending on what milk you use.
Nutrition
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I originally shared this recipe March 2015. Updated September 2022.
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Easy, quick recipe. Try it and you will change your mind about canned soup!
I have not tried this recipe. So I cannot leave a rating review.
Although I have made at least a half a dozen, or more, various recipes from the Tastes Better Than Scratch _ site,
and found all to be mainstays, and worthy of being made again at later dates.
I will say… that I came upon this sight by accident. And that it, now after spending some hours viewing the site, found that it was more accurately actually a blessing than an an accident.
I will let it be known ( and I am sure that there are others who will agree ) that there is a vast difference between using ingredients that have not been canned, jarred, or making attempts to replace processed-or used as minimally processed food items -as is possible, versus maximizing utilization of fresh instead, relative to taste, and mental and physical well-being.
That being written, my question is in adherence with that structure.
When making the homemade cream of mushroom recipe, can fresh mushrooms be sautéed in olive oil or butter, drained of the liquid , and used instead?
And, if so, should be measurement suggested be of like amount or more?
Thank you.
It’s heartwarming to hear you’ve found our site to be more of a blessing than an accident! We’re thrilled that our recipes have become mainstays in your kitchen. Regarding your question about the cream of mushroom soup, absolutely, fresh mushrooms can be sautéed in olive oil or butter, drained, and then used in the recipe. This method will indeed enhance the soup with a richer, deeper mushroom flavor. As for the quantity, starting with the suggested amount in the recipe is a good idea. You can always adjust to taste if you find you prefer more of the mushroom’s presence.
I needed only 2/3 of a can for my 2 chicken enchiladas, so I made 2/3 of this recipe. It was very easy and delicious, much tastier than the can!!! Great recipe, thank you!!
I doubled the recipe and made exactly as written and it was so good in my homemade Chicken Spaghetti.
What are your thoughts on substituting butter powder? I’m hoping to make this in bulk with instructions to add milk when ready to prepare. I’d really love to hear your thoughts. Thank you in advance.