Cream of Chicken Soup: 2 Alternatives

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.

cream of chicken soup

Cream of Chicken Soup: 2 Alternatives

Both of these alternatives seek to replicate that flavor and versatility of cream of chicken soup without being overly complicated.
No ratings yet
Cook Time 20 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 9 cans

Ingredients
  

The Dry Mix

  • 2 cups powdered milk
  • 3/4 cup cornstarch
  • 1/4 cup chicken broth powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoons pepper
  • 2 teaspoons parsley
  • 1 1/2 tablespoons butter
  • 1/3 cup dry mix
  • 1 1/4 cups water

The White Sauce

  • 1 1/2 tablespoons butter
  • 1/4 cup flour
  • 3/4 cup chicken broth
  • 3/4 cup milk whole
  • 1/4 teaspoon salt
  • 1/4 teaspoon parsley
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions
 

The Dry Mix

  • Mix all the dry ingredients together and store in an airtight container.
    2 cups powdered milk, 3/4 cup cornstarch, 1/4 cup chicken broth powder, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1/2 teaspoons pepper, 2 teaspoons parsley
  • To make one "can", heat butter, mix, and water over medium heat, stirring until thickened.
    1 1/2 tablespoons butter, 1/3 cup dry mix, 1 1/4 cups water

The White Sauce

  • With the heat off, whisk the flour and chicken broth in a saucepan, adding the liquid gradually to avoid lumps.
    1/4 cup flour, 3/4 cup chicken broth
  • Add the remaining ingredients and heat the sauce, whisking until it thickens.
    1 1/2 tablespoons butter, 3/4 cup milk, 1/4 teaspoon salt, 1/4 teaspoon parsley, 1/8 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
Keyword chicken
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