Cream of Chicken Soup in 10 Minutes 🥣
This cream of chicken soup substitute comes together in just 10 minutes and tastes SO much better than anything from a can. You control every ingredient, it's lower in sodium than the canned stuff, and it works in any recipe that calls for a 10.75 oz can of cream of chicken soup.
⏱ RECIPE AT A GLANCE
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 1 can (10.75 oz equivalent)
🛒 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
☑️ 1/8 teaspoon freshly ground black pepper
☑️ 1/4 teaspoon onion powder
☑️ 1/4 teaspoon garlic powder
☑️ 1/8 teaspoon dried parsley flakes
👩🍳 INSTRUCTIONS
1. In a small saucepan, whisk together the milk and cornstarch. Add the butter, bouillon, salt, pepper, onion powder, garlic powder, and parsley.
2. Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
3. Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
💡 RECIPE TIPS
Make it ahead: store in an airtight container in the fridge for up to a week for quick dinner prep.
Freezer-friendly: keep in a freezer-safe container for up to 3 months (texture may change slightly)—thaw completely in the fridge before using.
Make it your own: stir in mushrooms, sautéed celery, or steamed broccoli for a mushroom, celery, or broccoli version, or use dairy-free butter and milk for a dairy-free swap.
SAVE this recipe for later! 🍋 Find more tried-and-true recipes at Tastes Better From Scratch—link in bio.
#CreamOfChickenSoup #HomemadeSoup #EasyWeeknightDinners #FromScratchCooking #TastesBetterFromScratch
If you've ever reached for a can of cream of chicken soup but wished for something fresher and healthier, this quick homemade substitute is a game changer. Using common pantry ingredients like milk, cornstarch, butter, and flavorful seasonings such as chicken bouillon, onion and garlic powders, and parsley, you can whip up a creamy soup base in no time — just about 10 minutes from start to finish. One of the biggest benefits of making your own cream of chicken soup is controlling what goes in. Unlike canned soups that often contain high sodium levels and preservatives, this recipe lets you adjust the salt and seasoning to your liking. It's especially handy for anyone looking to reduce sodium intake or avoid additives. I also love that it’s versatile: you can stir in sautéed mushrooms, celery, or steamed broccoli to customize it for different recipes like casseroles, pot pies, or sauces. When I first tried this recipe, I was surprised by how much creamier and fresher it tasted compared to store-bought options. The trick is whisking the cornstarch with cold milk before heating, ensuring a smooth, thick consistency without lumps. The quick simmer after boiling helps the mixture thicken perfectly, so it substitutes one full 10.75 oz can flawlessly. Another plus is its make-ahead convenience — I prepare a batch and store it in the fridge for several days, making weeknight dinners effortless. You can also freeze leftovers for up to three months, just be aware the texture might shift slightly upon thawing, but the flavor remains wonderful. For those with dietary restrictions, this recipe can easily be adapted by swapping in dairy-free butter and milk alternatives, maintaining that creamy texture without compromising taste. Overall, this homemade cream of chicken soup substitute helps skip the can while keeping all the comforting flavor. It's an excellent staple for anyone wanting quick, wholesome cooking with control over ingredients and seasoning.
❤️