Condensed Soup Substitute

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"This Condensed Cream of substitute recipe works great as a soup starter or in casseroles that call for a can of condensed cream soup as a base. The A can of condensed cream of soups are 10 1/2 ounces which is equivalent to about 1 1/3 cups. Because of the addition of chicken broth it has a slight chicken flavor but you can add in chicken bouillon or shredded chicken to increase the chicken flavor. If you are wanting cream of mushroom or cream of celery soup you may want to add cooked mushrooms, celery, or celery salt. Amounts stated in this recipe makes 2 2/3 cups which equals 2 cans of condensed cream soup, use half and save the other for another time or use it all"

Original recipe yields 2 servings


  • Serving Size: 1 (243.4 g)
  • Calories 513.2
  • Total Fat - 37.8 g
  • Saturated Fat - 23.5 g
  • Cholesterol - 100.6 mg
  • Sodium - 702.5 mg
  • Total Carbohydrate - 36.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 4.3 g
  • Protein - 7.8 g
  • Calcium - 114.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Melt butter in a small saucepan over medium heat.

Step 2

Add flour to the melted butter and mix into a paste.

Step 3

Whisk in milk and chicken broth. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.

Step 4

Add garlic and onion powder. Season with salt, and pepper.

Step 5

Continue to whisk and heat thoroughly until smooth and creamy.

Step 6

Use 1 1/3 cup of the mixture to replace one 10 1/2 ounce can of cream of chicken soup in recipes.

Step 7

If not using immediately, store in an airtight container in the refrigerator for up to 5 days.

Step 8

This recipe makes the equivalent of 2 cans to use as a substitute for cream of chicken or mushroom or celery soup.

Tips & Variations

No special items needed.

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