Need a quick substitute for cream of chicken soup in your favorite recipe? This 10-minute homemade version is your perfect kitchen rescue! Made with simple pantry staples, this creamy, rich alternative delivers all the comforting flavors you love, without the need for canned soup.

At just 339 calories per serving, it’s a versatile cooking staple that brings restaurant-quality taste to your casseroles and sauces.

Ingredient Section

Milk: 1 cup cold milk – use whole milk for richer consistency
Cornstarch: 2 tablespoons, helps achieve perfect thickness
Butter: 1½ tablespoons, adds richness and smoothness
Chicken Bouillon: 1 teaspoon paste or 1 cube, brings savory depth
Seasonings: ½ tsp salt, ⅛ tsp black pepper (freshly ground preferred)
Aromatics: ¼ tsp each of onion and garlic powder for depth
Dried Parsley: ⅛ teaspoon for color and mild herb flavor

Instructions Section

Mix Base: In a small saucepan, thoroughly whisk cold milk and cornstarch until smooth
Add Flavors: Incorporate butter, bouillon, and all seasonings into the milk mixture
Heat & Thicken: Bring to a gentle boil while stirring constantly to prevent sticking
Final Step: Once boiling, continue cooking for 30 seconds until mixture reaches desired thickness
Usage Tip: Perfect substitute for one 10.75 oz can of cream soup in any recipe

Variations & Substitutions

This handy substitute is super flexible! Need it dairy-free? Use your favorite plant-based milk and swap the butter for olive oil. For different soup flavors, simply switch up the bouillon – try vegetable, beef, or mushroom.

Need it gluten-free? You’re already set – this recipe naturally contains no gluten! If you don’t have bouillon paste, a bouillon cube works perfectly. No onion or garlic powder? Fresh minced works too – just use 1/2 teaspoon of each.

Storage Tips

Made extra? You can keep this soup base in an airtight container in your fridge for up to 3 days. It might thicken up a bit when cold – that’s totally normal! Just give it a quick warm-up on the stove and add a splash of milk if needed.

While you can freeze it, the texture works best when made fresh. Quick tip: mix your cornstarch with cold milk first to avoid any lumps!

Recipe Uses

This homemade version works beautifully in any recipe calling for canned cream soup. Add it to casseroles, pour it over chicken, or use it as a base for pot pies.

It makes green bean casserole taste amazing and works wonderfully in slow cooker recipes. The best part? You control the ingredients, so no mystery items or extra preservatives – just simple, tasty cooking!