I know it’s a popular thing to hate on “cream of” soups. This is not a hate post. It is merely a way to avoid spending a lot of money on cream soups if that’s what you want to do. For reference, a can of cream of chicken soup is 10.5 oz or 1 1/4 c. and has 300 calories. Both of these alternatives seek to replicate that flavor and versatility without being overly complicated.

Option 1: Dry Mix

This dry soup mix is not only simple, it’s cheap! It’s also more flavorful than canned cream of chicken soup. Use it whenever you’d need a can of condensed soup.

Mix all ingredients together and store in an airtight container. Makes about 9 cans (or so) of condensed soup.

2 c. powdered milk

3/4 c. cornstarch

1/4 c. chicken granules

1 1/2 t. garlic powder

1 1/2 t. onion powder

1/2 t. pepper

2 t. parsley

To make one “can”, use 1 1/2 T. butter, 1/3 c. mix, and 1 1/4 c. water. Heat on the stove over medium heat until thickened, using a whisk to stir out any lumps. It won’t be as thick as the stuff straight from the can, but it works great for casseroles!

Option 2: White Sauce

This version isn’t as easy, but the flavor is better.

With the heat off, whisk the flour and broth together, adding the liquid gradually to avoid lumps.

1/4 c. flour

3/4 c. chicken broth

Add the remaining ingredients and heat the sauce, whisking until it thickens.

1 1/2 T. butter

3/4 c. milk

1/4 t. salt

1/4 t. parsley

1/8 t. pepper

1/4 t. garlic powder

1/4 t. onion powder

Bonus: If you cooked chicken for a recipe, you can use the broth from it to make the cream of chicken soup.