Friends, I originally posted this Cream of Chicken Soup Substitute recipe as we were heading into the Easter season. It is a timeless recipe and can be changed to make a mushroom or celery cream soup as well. I encourage you to watch the video below if you have never made a bechamel sauce. All I can say is, YouTube was a huge help to me as I learned the process as well.

This Cream of Chicken Soup substitute is the best I have ever tried. And since I know most of us have used condensed soups of various flavors in our kitchens over the years, I wanted to share this useful recipe with you. Personally, I have had to search for an alternative. The traditional soups we find in our supermarkets have ingredients that I don’t want to feed my family (and I cannot eat without suffering).

I was so happy to find this recipe, that upon testing in my own kitchen, was easy and turned out great results. The other natural condensed soups I had tried from the supermarket had left my dishes watery. The reviews from my family were less than favorable. This recipe also holds to the theme of my Vlog/Blog of real, simple ingredients.

Also, be on the lookout for another post that uses this soup. It is called King Ranch Chicken. It makes a huge casserole. You can feed a crowd or make two and freeze one for later. I would love to hear how you like the Cream of Chicken Soup Substitute recipe. And what dishes you tried it in. Feel free to comment here, on my Instagram page, or hop on over to watch the demo video on YouTube. The channel name is the same as my page name “At Lara’s Table.”

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Cream of Chicken Soup Substitute

A quick and easy substitute for canned cream of chicken soup

Course Salad

Cuisine American

Keyword Cream of Chicken Soup, substitution

Cook Time 10

Servings 2

Equipment

whisk
sauce pan

Ingredients

6 tbsp butter
2/3 cup all-purpose flour
2/3 cup milk
2/3 cup chicken stock
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pink Himalayan salt
1/4 tsp ground black pepper
milk as needed 1-1 1/2 cups

Instructions

Melt butter, in a stainless steel or enameled cast iron pan, over medium heat.
Add flour and stir constantly with a flat-ended wooden spoon for 3-4 minutes. Make sure not to allow the mixture to burn.
Warm your milk and stock in the microwave or a separate sauce pan.
Remove your roux (butter/flour mixture) from the heat for just a moment. Start to slowly whisk in your milk and stock. Add your seasonings.
Do not get discouraged when this mixture first comes into a ball. Just keep adding your liquid and JUST KEEP WHISKING!
Move your sauce pan back to the heat and keep whisking. You may have to add additional milk to achieve the desired consistency. REMEMBER THIS NEEDS TO BE THICK, LIKE CONDENSED SOUP. This will ultimately help thicken your casseroles or side dishes.