I have shared some cream of chicken substitute recipes in the past, but I've recently stumbled on another one. This one actually makes a condensed cream of chicken--the same consistency as what you would shake out of a can of Campbell's. I have tried it as a substitute in a side-dish broccoli casserole, this Chicken Broccoli casserole, and in chicken pot pie. It has worked nicely in all of them. I also will share my thoughts on how you could vary it to make things like cream of mushroom or cream of celery. I think the sky is the limit on this...follow the basics and just make what you need or use the seasonings you have. My goal over the next 4-6 weeks is to share lots of recipes that can help you in your holiday cooking and entertaining! Its nice to be able to have the tools and know-how to make the recipes you really want to eat at the holidays rather than just making do because you think you can't make that family favorite of yours. I LOVE this time of year! So, for some of those Thanksgiving casseroles we all love, you'll need cream of something soup!
Condensed Cream of Chicken Soup
1 1/2 cups chicken broth (homemade or using bullion cubes/powder)
1/2 tsp poultry seasoning**
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp parsley
1/8 tsp black pepper
dash of paprika
1 1/2 cups milk
3/4 cup flour
Whisk together 1 cup of the milk and flour in a bowl. Set aside. In a saucepan, put chicken broth, spices, and 1/2 cup milk. Bring to a boil (too high of a flame and it will boil over very easily!). Pour the flour/milk mixture into the chicken broth mix and whisk constantly until boiling and thickened. Let cool. This will yield 3 cups of soup. A can of cream of chicken is about 1 1/2 cups, so use half and stick the other half in a ziplock and freeze for later! If you make this ahead and stick it in the fridge until you're ready for it, when you pour it into your dish it really will look just like you poured it out of a can--thick and jiggly! Play around with the spices to suit your tastes.
**I had never heard of poultry seasoning, let alone have it stocked. The most basic recommended substitute is: 1 tsp poultry seasoning=3/4 tsp sage + 1/4 tsp thyme. If you don't have sage or thyme, you can see this list for substitutes for those.
Variations:
Cream of Mushroom: First saute about 1/4 cup finely diced mushrooms in a small amount of butter or oil. Omit chicken broth and use beef broth instead (chicken would work fine though too). Put your broth mixture in with the sauteed mushrooms and follow recipe from there.
Cream of Celery: Add about 1/4 cup finely diced celery to the chicken broth mixture. Boil a few minutes longer to soften the celery. Follow recipe other than that.
Condensed Cream of Chicken Soup
1 1/2 cups chicken broth (homemade or using bullion cubes/powder)
1/2 tsp poultry seasoning**
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp parsley
1/8 tsp black pepper
dash of paprika
1 1/2 cups milk
3/4 cup flour
Whisk together 1 cup of the milk and flour in a bowl. Set aside. In a saucepan, put chicken broth, spices, and 1/2 cup milk. Bring to a boil (too high of a flame and it will boil over very easily!). Pour the flour/milk mixture into the chicken broth mix and whisk constantly until boiling and thickened. Let cool. This will yield 3 cups of soup. A can of cream of chicken is about 1 1/2 cups, so use half and stick the other half in a ziplock and freeze for later! If you make this ahead and stick it in the fridge until you're ready for it, when you pour it into your dish it really will look just like you poured it out of a can--thick and jiggly! Play around with the spices to suit your tastes.
**I had never heard of poultry seasoning, let alone have it stocked. The most basic recommended substitute is: 1 tsp poultry seasoning=3/4 tsp sage + 1/4 tsp thyme. If you don't have sage or thyme, you can see this list for substitutes for those.
Variations:
Cream of Mushroom: First saute about 1/4 cup finely diced mushrooms in a small amount of butter or oil. Omit chicken broth and use beef broth instead (chicken would work fine though too). Put your broth mixture in with the sauteed mushrooms and follow recipe from there.
Cream of Celery: Add about 1/4 cup finely diced celery to the chicken broth mixture. Boil a few minutes longer to soften the celery. Follow recipe other than that.
thank you for this post- i tried it tonight and it was so easy and tasty and the consistency was great- i have another recipe i've been using for cream of chicken soup but this one is better :) thanks!
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