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.
Melt in a saucepan:
1 1/2 T. butter
Whisk in until combined. It won’t be super smooth yet since there isn’t as much butter as flour.
1/4 c. flour
Add gradually and continue whisking to avoid lumps:
3/4 c. chicken broth
3/4 c. milk
Season and continue to stir until thickened:
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.
