Homemade cream of chicken soup substitute is a creamy and savory soup made from chicken broth. It’s a great substitute for cream of chicken soup or condensed chicken soup.

Have you often been without canned cream of chicken soup for a recipe?

I prefer it to the canned stuff because it has more flavor.

We’ve also used it as a chicken gravy – which I highly recommend!

Ingredients for Cream of Chicken Soup

Chicken Broth
All-Purpose Flour
Milk
Salt
Pepper

MSG-Free

My mother has found that the trigger for her migraines is caused by MSG, and the canned version contains high enough levels that she can’t eat it.

This homemade version has no added MSG.

Is cream of chicken soup gluten-free?

This version is not gluten-free because it uses all-purpose flour.

Wheat can also be present in chicken broth and bouillon cubes, which also means gluten is present in them.

How to Make It

Bring chicken broth and milk to a boil in a small saucepan.

Reduce to a simmer and whisk in flour, breaking up any lumps. Add salt and pepper and continue stirring for 1 minute.

If you are having any trouble breaking up lumps, use an immersion blender or a food processor to blend.

Remove from the stove and allow to cool slightly. The soup will continue to thicken as it cools.

Out of Chicken Broth?

Boil 1 chicken bouillon cube + 1 cup of water.

If using bouillon cubes, only salt the soup to taste to avoid making it too salty.

Can you freeze cream of chicken soup?

In short, yes!

Cream of chicken soup can be tricky to thaw due to separation and wateriness.

To properly freeze, allow the soup to cool fully to room temperature after cooking.

Then, place it in an airtight container with about 1″ of room at the top to allow space for expansion during the freezing process. Freeze for up to 3 months for best quality.

To properly thaw, set it in the refrigerator overnight. Heat the soup over low heat on the stovetop, whisking often to avoid separation.

What to make with cream of chicken soup?