Best Cream of Chicken Soup Substitutes

Why I Make My Own Soup Mix

I remember my grandson looking in my pantry. He asked where the red and white cans were. I told him I make my own soup now. He thought that was funny. I still laugh at that.

This little mix is my kitchen helper. It saves me a trip to the store. I also know exactly what is in my food. That matters to me. What is one thing you like to make from scratch?

Your New Kitchen Helper

Let’s gather our ingredients. You will need milk, cornstarch, and butter. Then we add the flavor friends. These are chicken bouillon, salt, and pepper.

Do not forget onion and garlic powder. They make everything taste cozy. A little dried parsley adds a nice touch. This mix replaces one can of soup. It is so simple.

Let’s Cook It Together

First, whisk the cold milk and cornstarch in a pan. Get out all those little lumps. Then add everything else, even the butter. Doesn’t that smell amazing already?

Now, turn on the heat. Bring it to a boil while you stir. Once it bubbles, let it cook for 30 more seconds. Watch it get thick and creamy. It is ready to use.

A Little Story About Butter

My friend once used margarine instead of butter. Her sauce never got thick. We figured it out together over the phone. Now I always use real butter.

That is why the recipe says butter. It makes the sauce rich and helps it thicken. Using the right ingredients matters. It turns a simple mix into something special.

Why This Is Better For You

When you make this, you control the salt. Canned soup can have a lot of sodium. My version lets you decide. That is a good feeling.

You are also saying no to preservatives. Your body knows what to do with real food. *Fun fact: A little parsley gives you a tiny bit of Vitamin C!* What is your favorite “healthy swap” in cooking?

Your Turn to Share

I use this soup mix in my green bean casserole. It is our family’s favorite. It also makes a great sauce for chicken and rice. The possibilities are endless.

What recipe would you use this in? Tell me about your favorite cozy dish. I love hearing your ideas. They give me new recipes to try.

Ingredients:

Ingredient	Amount	Notes
milk, cold	1 cup
cornstarch	2 Tablespoons
butter	1 1/2 Tablespoons
chicken bouillon paste	1 teaspoon	or one cube
salt	1/2 teaspoon
freshly ground black pepper	⅛ teaspoon
onion powder	1/4 teaspoon
garlic powder	1/4 teaspoon
dried parsley flakes	⅛ teaspoon

My Homemade “Cream of Anything” Soup Mix

Have you ever started a recipe only to find you’re out of canned soup? I have. Many times. My grandson calls this my “kitchen magic” trick. It tastes so much better than the can. And you know exactly what’s in it. That always makes me feel good.

Let’s make it together. It only takes one saucepan. I still laugh at how easy it is. My old bridge club never believed me. They thought it was a big secret. But the secret is just a few simple steps.

Step 1: Grab your small saucepan. Pour in the cold milk. Now, add the cornstarch. Whisk them together until it’s smooth. No little white lumps allowed. This makes the soup nice and thick later on.

Step 2: Now for all the flavor. Plop in the butter and the chicken bouillon. Add the salt, pepper, and those powders. I love the smell of garlic powder. Doesn’t that smell amazing already? Give it another good stir.

Step 3: Turn the heat on to medium. You must stir it frequently. This is the most important part. (My hard-learned tip: Don’t walk away! It can burn on the bottom so easily.) You will see little bubbles start to form.

Step 4: Once it’s boiling, let it simmer for just 30 more seconds. Watch it thicken up right before your eyes. It’s like a little science experiment. Then it’s done. You just made cream of chicken soup from scratch. What’s the first casserole you’d make with this? Share below!

Cook Time: 5 minutes

Total Time: 5 minutes

Yield: 1 can substitute

Category: Sauce, Soup Base

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with so many flavors. I love playing with it on lazy Sundays. It makes dinner feel new again. Here are a few of my favorite ways to change it up.

The Veggie Lover: Swap the chicken bouillon for a vegetable bouillon cube. It’s so simple. It makes the soup completely vegetarian. Perfect for my meatless Mondays.

The Little Spice: Add a tiny pinch of paprika or a dash of hot sauce. This gives it a warm, cozy kick. My husband always asks for this version.

The Garden Herb: Try using dried thyme or sage instead of parsley. It smells like a summer garden. It’s lovely with potato dishes. Which one would you try first? Comment below!

Serving It Up With Style

This soup mix is a helper, not the main star. But you can serve it as a simple soup. A buttery cracker on the side is a must for me. It reminds me of being a little girl. You could also pour it over baked potatoes. So cozy.

For a drink, a cold glass of milk is always a good friend to this. It just is. For the grown-ups, a crisp Chardonnay wine pairs nicely. It cuts through the richness. Which would you choose tonight?

Storing Your Homemade Soup Mix

You can keep this soup mix in the fridge. It will stay good for about three days. Just put it in a small jar with a lid. I always write the date on a piece of tape.

You can also freeze it for later. Pour the cooled mix into an ice cube tray. Once frozen, pop the cubes into a bag. This way, you have small portions ready for any recipe.

I once made a big batch for a busy week. Having those frozen cubes saved my dinner plans. Batch cooking saves you time on hectic nights. It means a home-cooked meal is always close by.

Have you ever tried storing it this way? Share below!

Fixing Common Soup Mix Problems

Is your soup mix too thin? You might not have boiled it long enough. Just simmer it for another minute. It will thicken up nicely for you.

Does it taste a bit bland? Do not be shy with the seasonings. I remember when my soup lacked flavor. A tiny pinch more salt made it perfect.

Trouble with lumps? Always whisk your milk and cornstarch first. Getting the texture right builds your cooking confidence. A smooth sauce makes your whole dish taste better.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, it is. Cornstarch is a great gluten-free thickener.

Q: Can I make it ahead?
A: Absolutely. Follow my storage tips from earlier.

Q: What if I do not have bouillon paste?
A: A bouillon cube works just the same. Crush it before adding.

Q: Can I double the recipe?
A: You sure can. Use a bigger pot for more room.

Q: Any optional add-ins?
A: A dash of paprika adds a nice, smoky touch. Fun fact: Paprika comes from dried peppers!

Which tip will you try first?

From My Kitchen to Yours

I hope this soup mix becomes your new kitchen helper. It is so simple and tastes so good. I love knowing what is in my food.

I would be thrilled to see what you cook. Share a picture of your creation with me. It makes my day to see your meals.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Grace Ellington.