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Spoon dipping into a mason jar of healthier cream of chicken soup.
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4.67 from 21 votes

Healthier Cream of Chicken Soup Substitute

Looking for a cream of chicken soup substitute with better for you ingredients that can stand in for the canned stuff? Whip up this easy homemade version in minutes for all your favorite creamy casseroles! Easily made gluten and dairy free, too.
Prep Time0 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 29kcal
Author: Nancylynn

Ingredients

  • 4 teaspoons gluten free flour can use any flour if not GF
  • 4 teaspoons butter can sub vegan butter
  • ¾ cup unsweetened almond milk can sub whatever milk you have on hand
  • ¾ cup chicken broth or stock
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder

Instructions

  •  In a skillet, melt butter over medium heat.  Add in flour, then whisk together, cooking for one minute.
  • Raise heat to medium high, and slowly whisk in almond milk and chicken stock.  Continue to whisk while the mixture boils for 2-3 minutes. It should begin to thicken.  If it’s taking longer than a few minutes, increase the heat.  Season with garlic powder and salt.
  • After it thickens, remove from heat and let it cool (It will thicken more as it cools). 
  • Use in place of your canned condensed cream of chicken soup.  It’s also freezer friendly if you want to prep it ahead of time. Yields about 1 cup.

Notes

Makes about 1 cup
21 Day Fix:  2 Tablespoons of the soup is 1/2 teaspoon.  It's hard to containerize this one because it will be used in other recipes, but spread between multiple servings, it's less than 30 calories per serving. 
WW: 1 point per serving when dividing soup into 8 equal servings
To prep ahead: You can make this ahead of time and keep in in an airtight container in the refrigerator for 3-5 days before stirring into your favorite recipe.
To store: I use a small mason jar, but any sealed container would work. Be sure you refrigerate your homemade soup.
To freeze: This is great to make ahead and freeze. I use mason jars, but any freezer safe container is fine. Thaw in the refrigerator or in the microwave, stirring every minute or so until it's thawed completely.
To reheat: This doesn't need to be heated up to use it, but it might be easier to stir it into other dishes if it's warm. I like to just warm it in the microwave for 30 seconds to a minute.

Nutrition

Serving: 2Tablespoons | Calories: 29kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 126mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 62IU | Vitamin C: 0.001mg | Calcium: 31mg | Iron: 0.1mg