Unlock the secret to a homemade cream of chicken soup substitute that’s richer, tastier, and free from preservatives. Perfect for casseroles, soups, and more, this recipe is a game-changer for home cooks looking to elevate their dishes with a touch of homemade goodness.
Why This Recipe Works
- Uses simple, pantry-staple ingredients for a quick and easy solution.
- Delivers a richer, more nuanced flavor than canned versions.
- Freezes beautifully, making it a convenient make-ahead option.
- Adjustable thickness and flavor to suit any recipe.
- A healthier alternative without sacrificing creaminess or taste.
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Equipment Needed
- Medium saucepan
- Whisk
- Measuring cups and spoons
Instructions
Melt the Butter
Begin by melting 2 tablespoons of butter in a medium saucepan over medium heat. Keep an eye on it to ensure it doesn’t brown, as we’re aiming for a smooth, creamy base for our soup substitute.
Whisk in the Flour
Once the butter is fully melted, whisk in 2 tablespoons of all-purpose flour. Continue whisking for about a minute to cook off the raw flour taste, creating a roux that will thicken our soup beautifully.
Gradually Add Liquids
Slowly pour in 1 cup of chicken broth while continuously whisking to prevent lumps. Follow with 1 cup of milk, maintaining the whisking motion until the mixture is smooth and begins to thicken.
Season to Perfection
Stir in 1/2 teaspoon each of garlic powder and onion powder, along with salt and pepper to taste. Let the mixture simmer for a few minutes until it reaches your desired consistency, remembering it will thicken slightly upon cooling.
Final Adjustments
Give your soup substitute a final taste test, adjusting seasonings as needed. Use immediately in your recipe, or let cool before storing for future use.
Tips and Tricks
For an even richer flavor, consider using half-and-half instead of milk. If you’re out of chicken broth, vegetable broth makes a fine substitute. Always ensure your roux is golden before adding liquids to avoid a floury taste. For those avoiding dairy, almond or soy milk can be used, though the flavor will vary. Lastly, a pinch of thyme or sage can add a lovely depth to the soup.
Recipe Variations
- For a mushroom version, sauté 1/2 cup of finely chopped mushrooms before adding the flour.
- Add a dash of hot sauce or cayenne pepper for a spicy kick.
- Incorporate cooked, shredded chicken for a heartier soup.
- Use gluten-free flour for a celiac-friendly option.
- Stir in a tablespoon of cream cheese at the end for extra creaminess.
Frequently Asked Questions
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with olive oil and use your favorite non-dairy milk. The texture might be slightly different, but it will still work wonderfully in most recipes.
How long can I store this soup substitute?
Stored in an airtight container, it will last up to 5 days in the fridge or 3 months in the freezer. Just give it a good stir or a quick blend after thawing to bring back its creamy consistency.
Can I use this substitute in any recipe calling for canned cream of chicken soup?
Yes, this substitute is designed to be a 1:1 replacement for canned cream of chicken soup in any recipe, from casseroles to sauces.
Summary
This homemade cream of chicken soup substitute is a simple, flavorful, and healthier alternative to the canned version. With just a few basic ingredients and steps, you can create a creamy, delicious base for countless recipes.
