Cream of Chicken Soup Substitute is a simple way to add flavour and depth to casseroles. A tasty substitute for canned condensed soup. We understand you don’t have to say anything. This is not an exciting or spectacular post. It’s not the most recent or best recipe. Nope, and it certainly isn’t. Instead, the topic is a cream of chicken soup substitute.
There’s nothing special about it, but it’s a necessary ingredient in many recipes. We felt compelled to share this recipe because you never know when it might come in handy. Cream of Chicken Soup Substitute is a simple way to add flavour and depth to casseroles. A tasty substitute for canned condensed soup.
So, while this cream of chicken soup substitute isn’t something you can make over the weekend and have leftovers for Monday lunch, you will be able to learn how to make this impressive standby in a pinch. Never in a million years did we imagine explaining how to make cream of chicken soup substitute to anyone. You may be wondering why anyone would want to make it when the canned soup is readily available in supermarkets across the country.
Make a Healthier Alternative to the Cream of Chicken Soup
There’s no denying that store-bought cream of chicken soup is convenient, and it enhances the flavour of soups and casseroles. Unfortunately, it’s not very healthy; a single can contains a lot of fat and calories and more than 2,000 mg of sodium (which is 95 percent of your daily value, in case you were wondering). We can make our healthier cream of chicken soup substitute in about 15 minutes with ingredients you probably already have on hand.
How to Make Cream of Chicken Soup?
Use this recipe as a direct substitute for a recipe that calls for one (10.5-ounce) can of cream of chicken soup. By adding 1/2 cup finely chopped, cooked mushrooms or celery to this base recipe, you can easily make cream of mushroom or cream of celery soup. If desired, you can also add extra herbs and spices, such as garlic or paprika.
You’ll need:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/4 teaspoon onion powder
- 1/8 teaspoon celery salt
Note: You can use any milk for this cream of a chicken substitute. Keep in mind that as the fat content of the milk increases, the soup base will taste creamier and richer. Skim milk contains the least fat, but the soup will be thinner and blander. The richest options are heavy cream or half-and-half, but they are also the least healthy. Whole milk is your best bet if you want to balance health and flavour.
Let’s proceed:
Step 1: Prepare the roux
Melt the butter in a small saucepan over medium-high heat. Reduce the heat to medium and stir in the flour once the butter is melted and bubbling. Cook, frequently stirring, for about 2 minutes, or until the mixture is thick and foamy.
Step 2: Combine the liquid and seasonings in a mixing bowl.
Whisk in the chicken broth slowly, stirring to break up any floury lumps. Combine the milk, onion powder, and celery salt in a mixing bowl. Cook, frequently stirring, for 5 minutes, or until the mixture thickens. As it cools, the mixture will thicken further. If you aren’t going to use it right away, put it in the fridge.
Helpful tips:
Make the most of this simple recipe with these helpful hints and great ideas for personalization! Consider the following:
Make It Gluten-Free: Instead of flour, use your favourite gluten-free flour substitute to make this soup.
Make it vegetarian by omitting the chicken broth and substituting vegetable broth. You can also substitute oil or vegan butter for the regular butter and dairy-free milk for the 2 percent milk.
Cream of Mushroom Soup: Add a splash of sherry, some finely chopped mushrooms, and a small amount of minced shallot to the recipe for a quick homemade cream of mushroom variation.
Cream of Celery: This is a cinch! Substitute celery salt for regular salt and add a small amount of finely chopped celery.
What is the Another Method to Make the Substitute?
We can all agree that this soup is delicious, but if you wonder why it’s better than the canned version, here’s the scoop. This version has the same delicious consistency and texture as canned cream of chicken soup, but it’s free of artificial flavours, colours, and preservatives.
Furthermore, due to fresh ingredients, this recipe tastes even better than the canned version. When using canned condensed soup, the artificial ingredients can sometimes overpower the flavour of the rest of the dish. Using this version of the recipe improves the flavour of any recipe.
The Ratio of Substitution:
Remember that this is a condensed recipe, so if the recipe calls for a cream of chicken, mushroom, or celery soup, add more water or chicken stock to make it creamy again.
To replace a standard 10 oz, use 13 cups of this condensed cream of chicken soup.
This recipe yields 2 2/3 cups of condensed cream soup, equivalent to 2 cans of condensed cream soup.
Because of the chicken broth used, this substitute has a slight chicken flavour. If you want a stronger chicken flavour, you can add more chicken bouillon. Is it possible to substitute cream of mushroom or cream of celery soup in a recipe? Add cooked mushrooms, celery, or celery salt to the recipe to give it the right flavour.
Instructions in Detail:
It’s so simple to make your own condensed cream of chicken soup substitute that it’ll only take you five minutes.
- In a small saucepan, melt the butter over medium-low heat.
- Stir a little all-purpose flour into the melted butter until it forms a paste.
- In a separate bowl, whisk together the milk and chicken broth. To avoid lumps in the flour mixture, whisk quickly until all of the flour paste is dissolved. Make sure to scrape all of the flour from the pan’s edges.
- Season with salt and pepper to taste and garlic and onion powder.
- Continue to whisk and heat the condensed soup until smooth and creamy.
What are Some Recipes you can Use for Cream of Chicken Soup?
We can use cream of chicken soup in a variety of delicious ways! This creamy roux-based soup is great as a base for casseroles, soups, and baked dishes of all kinds. Here are a few examples:
Baked Chicken: In a baking dish, pour cream of chicken soup over skinless chicken legs, cover tightly with foil or an ovenproof lid, and bake for about 1 hour at 400°F, or until the chicken is done. Add cheese and spinach for extra points!
Vegetable Soup: Add this homemade cream of chicken soup to your favourite soup (perhaps this Pasta Fagioli!) for a creamy twist. So tasty!
Casseroles: Replace the cream sauce in your favourite casserole with homemade cream of chicken (Gnocchi and Bacon, anyone?). Do you prefer a cheesy sauce? Add a half-cup or so of your favourite cheese.
Pot Pie: This simple sauce is ideal for making pot pie (such as this easy Chicken Pot Pie) easier!
How can you Store the Substitute you have Made?
- Cover the soup tightly with plastic wrap or place it in an airtight container or bag in the fridge. Keep refrigerated for up to a week.
- In the freezer: Allow the soup to cool before packing it into freezer bags or containers, leaving a small amount of space (one inch is plenty) for the liquid to expand as it freezes.
- Freeze for up to three months, then thaw overnight in the refrigerator before using.
Is it Possible to Freeze Cream of Chicken Soup?
You should be able to keep the soup in the freezer for up to two months if tightly covered. Defrost in the microwave or heat on the stovetop to thaw.
What can I do if the Consistency is too Thick?
We can add small amounts of milk and broth to your soup until it reaches the desired consistency. Keep in mind that this is a recipe for condensed soup, which means it will be much thicker than regular soup.
Is There a Difference Between Cream of Chicken Soup and Cream of Chicken?
Butter, flour, chicken stock, half-and-half, salt, pepper, onion powder, garlic powder, and cooked chicken are all used in this recipe. Is there a distinction between cream of chicken soup and condensed chicken soup? The difference between condensed cream of chicken soup and cream of chicken soup isn’t significant.
It’s Healthier to Cook at Home
When deciding whether to buy a can of cream of chicken soup from the store or make your own, the fact that a homemade version is much healthier may sway your decision.
A can of Heinz cream of chicken soup, for example, has 208 calories, 20 percent of your daily value fat, and 12 percent saturated fat.
Furthermore, one 400 gramme can contain 2800 mg of sodium, 116 percent of the daily recommended value.
Similarly, each Campbell’s cream of chicken soup can contain:
- 325 calories.
- 30% of your daily recommended total fat.
- 25% of your daily recommended saturated fat.
Can you Use Chicken Broth Instead of Cream of Chicken Soup?
Cream of chicken soup has a thick and creamy texture that chicken broth does not. Chicken broth would provide a similar flavour, but it may water down your soup or casserole. Please pick up a can of cream of chicken soup or follow our roux-based Substitution above.
Can you Use Sour Cream Instead of Cream of Chicken Soup?
If you’re pressed for time and don’t have a can of cream of chicken soup on hand, sour cream will suffice! It won’t taste like chicken, but one cup of sour cream provides the same texture and body as a can of cream of chicken soup.
Is There a Distinction Between Cream of Chicken and Cream of Chicken Soup?
This is a frequently asked question, but both are the same! Cream of chicken, cream of chicken soup, or condensed cream of chicken soup are all names for this useful ingredient. However, it is all essentially the same thing!
What is the Composition of Cream of Chicken Soup?
Simple ingredients that you may already have on hand are used to make cream of chicken soup. Butter, flour, chicken stock, half-and-half, salt, pepper, onion powder, garlic powder, and cooked chicken are all used in this recipe.
Is There a Distinction Between Cream of Chicken Soup and Condensed Chicken Soup?
The difference between condensed cream of chicken soup and cream of chicken soup isn’t significant, and you can assume it’s condensed soup if it doesn’t say otherwise.
Is it Possible to Use Celery Cream Instead of Chicken Cream?
Assume you don’t have any cream of chicken soup or the necessary ingredients. You can easily replace the Cream of Chicken with Cream of Celery (recipe coming soon) or even Cream of Mushroom (recipe coming soon) without significantly altering the flavour.
Conclusion
This simple homemade cream of chicken soup substitutions takes only a few minutes to prepare and uses ingredients that are most likely already in your pantry. When you’re making a recipe that calls for creamy chicken soup, this is a quick way to make it. Try the substitute and stay healthy!