Substitute For Condensed Cream of Chicken Soup

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"For anyone who's not a fan of the canned condensed soup, this one works great as a soup starter or in casserole type recipes that calls for a can of condensed cream soup as a base. This has the same consistancy as the canned condensed chicken soup but without artificial flavors and preservatives and to be honest I think I like the taste even better. If you are replacing a cream of mushroom or cream of celery soup in a recipe, you will want to omit the bouillon granules and add cooked mushrooms, celery, or celery salt to the recipe. Most cans of “cream of” soup are 10 1/2 ounces which is equivalent to about 1 1/3 cups. This recipe makes 2 2/3 cups which is equivalent to 2 cans of condensed cream soup."

Original recipe yields 2 servings


  • Serving Size: 1 (243 g)
  • Calories 475.6
  • Total Fat - 33.2 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 9 mg
  • Sodium - 769.4 mg
  • Total Carbohydrate - 36.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 4.3 g
  • Protein - 7.8 g
  • Calcium - 115.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.1 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 whole milk, chicken broth and chicken bouillon granules. 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, salt, and pepper.

Step 5

Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.

NOTE: Use 1 1/3 cup to replace one 10 1/2 ounce can of cream of chicken soup in recipes

NOTE: If not using immediately, store in an airtight container in the refrigerator for up to 1 week

NOTE: This recipe makes the equivalent of 2 cans of cream of chicken (or mushroom or celery) soup

Tips & Variations

No special items needed.

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