You’re making a casserole for dinner and just realized that you don’t have a can of condensed cream of chicken soup. No problem. This Cream of Chicken Soup Substitute is the perfect replacement for the canned version. It’s gluten free, freezable, and easy to make!
I feel like “cream of something soup” is in casserole and crock pot recipes constantly. For most people, the canned variety works great, but not in this house. My wife is gluten free and most canned brands contain wheat. We’ve found a few gluten free varieties but they are often double the cost of their conventional counterparts. Now I just make up a batch of this cream of chicken soup substitute. It works great in recipes and for those on (or off) a gluten free diet.
Homemade Gluten Free Cream of Chicken Soup Substitute vs Canned
As I stated earlier, some condensed canned soups are pricy. We have found some brands, like Walmart’s Great Value Brand, are more affordable. If I’m at Walmart, I’m not opposed to grabbing a can or two, but the store is often crowded and the soup is sometimes out of stock. Making the soup myself gives me a few advantages.
- It saves me a trip to Walmart.
- I save a little money.
- I’ve made the soup myself so I KNOW it is gluten free.
- It’s a little healthier because I choose the quality and amounts (like salt content) of the ingredients.
How to Use the Cream of Chicken Soup Substitute
Use the cream of chicken soup substitute in the same way you would use condensed canned soup in a recipe. Half of this recipe is equal to one 10.5 oz. can of soup. I make the full recipe and freeze half of it so I have another soup on hand and ready for my next crockpot or casserole recipe.
Recipe Ingredient Notes:
Shredded or Diced Chicken vs Canned Chicken –I have shredded chicken in the freezer most of the time because I use it to make a quick chicken soup. When I don’t have frozen chicken on hand, I grab a 5 oz. can of chicken out of the cabinet. Yes, canned chicken! Drain the chicken and break it up with a fork. Then add it to the soup. It works just as well as shredded chicken and you won’t know the difference when it’s mixed into that casserole.
Herbs and Spices – Use more of, less of, or omit spices to your family’s liking. Extra garlic powder or less thyme will only change the flavor a little bit and not how the recipe works.
How To Store the Cream of Chicken Soup Substitute
Store the soup in the refrigerator or freezer depending on when you are using it.
Refrigerator Storage – Store in a covered container and use within a few days. If time allows, bring the soup to room temperature. The soup thickens after refrigeration, so give it a good mix before adding it to your recipe.
Freezer Storage – Place the soup into a freezer bag or container. If using a container, place a small piece of plastic wrap directly on the soup. It helps to prevent ice crystal formation on top of the soup. We love using Chinese Food Containers for a ton of things including freezer storage at our house. After packing up the soup, label and date the container, then freeze. Thaw the soup overnight in the refrigerator before using. Give it a good mix before adding it to your recipe as it will have thickened.
The recipe makes a double batch so I always freeze half of the soup for another recipe. This is a great time saver.
Other Uses For The Soup
Don’t just think of this using this soup substitute in recipes calling for cream of chicken soup. This soup also works as a substitute for cream of mushroom soup or cream of celery soup. The canned varieties are very similar to each other. Chicken, mushroom, or celery are the main difference in the Campbell’s Soup Brand. The flavor of your dish will be slightly different and still delicious.
Try making this Cream of Chicken Soup Substitute and see what you think. The ingredients are in most pantries. While it’s a little more effort than opening a can, it’s well worth the few minutes of your time.
Looking for more ideas? Here are some other Make Your Own Recipes to try.
- Cream of Mushroom Soup Substitute Recipe – This one is gluten free as well!
- Good Seasons Garlic and Herb Copycat Recipe – Soooooooo many great uses for this recipe!
- Everything Bagel Seasoning – Not just for bagels!
- Homemade Cayenne Pepper Sauce – I put this *hit on everything!
- Homemade Pickled Jalapeños – Much tastier than jarred and a great way to learn how to can!
Cream of Chicken Soup Substitute
Ingredients
- 2 Cups Cold Milk
- ¼ Cup Cornstarch
- 3 TBS Butter
- 2 tsp Gluten Free Chicken Bouillon
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Dried Parsley
- ¼ tsp Dried Thyme
- ¾ tsp Salt
- 1/4 tsp Black Pepper
- ½-¾ Cup Shredded or Diced Cooked Chicken or 1 5 oz Can of Chicken
Instructions
- In a small saucepan, whisk together the milk and cornstarch.
- Over medium heat, add the remaining ingredients, except for the chicken and whisk until mixed.
- Whisk frequently as the butter melts.
- Continue whisking occasionally and let the mixture come up to a boil.
- Once boiling, simmer until thickened. About 30 Seconds to 1 minute.
- Remove from heat and stir in the Chicken.
- Divide the mixture in half for using and/or storing.
- Use one half of the recipe to substitute for one can of condensed soup in your recipes.
