This homemade Cream of Chicken Soup is made from simple pantry staples, and it tastes WAY better than anything that comes from a can. It thickens up beautifully, works as an equal substitute for canned cream of chicken soup, and is one of my favorite ‘shortcut’ recipes to keep in my back pocket!
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Easy Substitute for Cream of Chicken Soup
This recipe starts with a quick butter base mixed with a little bouillon for a classic chicken flavor, then I whisk in milk and cream to make it silky and rich. A touch of cornstarch thickens this creamy chicken soup up to the same consistency as the canned version, so it’s easy to stir into casseroles or sauces. I like to simmer it slowly and stir often to give it the best texture and keep everything smooth and lump-free. Add in shredded chicken and a few mixed veggies, and you’ve got an easy filling for a budget-friendly chicken pot pie!
Recipe Tips & Suggestions
- Keep the heat gentle. High heat can cause the milk and cream to separate, so I recommend letting it cook at a gentle simmer (and a gentle simmer only!) Starting with room-temperature dairy can also make it even smoother and help prevent curdling.
- Simmer until thick and creamy. You’re looking for the same consistency as canned cream of chicken—rich and spoon-coating. Once it’s reduced to about two-thirds of its original volume, it’s perfect. If it gets too thick, whisk in a splash of milk to thin it out.
- Use a gluten-free chicken bouillon to keep this recipe free from gluten.
- Make it dairy-free. For a dairy-free version, try full-fat canned coconut milk in place of the cream and your favorite unsweetened plant-based milk for the rest. Blend the full-fat coconut milk before using it to ensure all the coconut cream is incorporated. (I find the coconut flavor of some brands to be pretty strong, but it’ll still work here if that doesn’t bother you!) Dairy-free butter or olive oil works great in place of regular butter, too. Simmer until thickened to the correct consistency.
Cream of Chicken Soup
Cost $1.50 recipe
Ingredients
- 2 Tbsp salted butter ($0.22)
- 2 tsp chicken bouillon ($0.18)
- 1 tsp garlic powder ($0.05)
- 1 tsp onion powder ($0.05)
- ½ tsp salt ($0.01)
- ½ cup heavy whipping cream (room temperature, $0.66)
- 1 cup whole milk (room temperature, $0.28)
- 1 tsp cornstarch ($0.05)
Instructions
- Melt butter and add chicken bouillon, garlic powder, onion powder, salt and mix together over medium heat.
- Add room temperature cream and milk and allow it to reduce by 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes
- Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Cream of Chicken Soup – step by step photos
Gather all your ingredients.
Add the seasonings: Melt 2 Tbsp salted butter in a skillet or sauce pan and add 2 tsp chicken bouillon, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp salt. Mix everything together over medium heat.
Make it creamy: Now pour in ½ cup room temperature heavy cream and 1 cup whole milk. Let this mixture reduce by 1/4, stirring often to reincorporate any ‘skin’ that forms on top. Gently simmer (don’t boil as this can cause the dairy to curdle) for 8-10 minutes.
Make a cornstarch slurry: Add 1 tsp cornstarch to a bowl with some of the cream-milk mixture. Stir to combine and add this slurry to the soup.
Stir to thicken, and allow the soup to reduce to about 2/3 of its original volume. Once reduced, your cream of chicken replacement is done!
I garnished my bowl with a little cracked red pepper, but this is entirely optional. 😊
Storage & Reheating
Keep this homemade cream of chicken soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove over low heat (if needed), stirring often so it doesn’t scorch. Add a little milk if it thickens too much during reheating or storage.
I don’t recommend freezing since dairy-based soups can separate and turn grainy, but if you do freeze it, whisk well when reheating. This soup isn’t suitable for home canning.
Lovely creamy soup, better than the tinned (canned) version.