Description
This homemade cream of chicken soup substitute whips up in four minutes and only uses 5 ingredients to replace store-bought condensed cream of chicken soup. It is full of flavor and can be adapted for dairy-free and gluten-free diets.
Ingredients
Scale
- 3 Tablespoons butter
- 3 to 4 Tablespoons flour
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1 dash of pepper
Instructions
- Step: In a saucepan over medium-low heat, melt butter.
- Step: Whisk in flour. It will make a thick paste, continue whisking for about a minute to cook out the raw flour taste.
- Step: Slowly whisk in liquids. Bring to a simmer (not quite a boil), adding more liquid if it becomes too thick. It will thicken up more as it cools.
- Step: Remove from heat and stir in salt and dash of pepper.
Notes
For gluten-free options, use cornstarch or xanthan gum instead of flour. For dairy-free options, use all chicken broth, or substitute full-fat canned coconut milk. To make cream of celery substitute, saute 1/4 cup of finely diced celery in butter before adding flour. For a mushroom version, saute 1/4 cup of finely chopped mushrooms in butter first.
- Prep Time: PT0M
- Cook Time: PT4M
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 309 kcal
- Sugar: 4 g
- Sodium: 889 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.4 g
- Protein: 5 g
- Cholesterol: 72 mg
Keywords: cream of chicken soup, homemade soup, quick soup, pantry staples