Canned Cream of Chicken Soup–Homemade Substitute (& Mushroom, Celery)

I’m going to share a little trick with you. Sometimes I like making a casserole, but the thought of opening a can of those semi-solid, not quite a liquid masses of congealed….stuff – and adding it into something we are going to eat, is quite unappealing.
So I am going to share with you how to make your own in a matter of minutes.

The example I will use today, is “Cream of Chicken Soup.”

In a small pan, melt 1/4 cup of butter.



To that, add 1/4 cup all-purpose flour, and whisk it together.


Let it cook for just a little bit, until it is bubbly.


Now pour in 3/4 cup of chicken broth.


And 3/4 cup of milk.


Mix it all together, and gradually bring it to a bowl over medium heat, stirring continually.


Let it boil gently for about a minute, and you are done!!


It is that easy. Use this instead of that can of jellified goo.

And now that you know how to make cream of chicken soup, using this same concept, you can make other “Cream of ___” soups as well.

For Cream of celery soup, finely dice 1/4 cup of celery. When you melt the butter, let the celery simmer in the butter on low heat until tender. Then add your flour and repeat steps above using vegetable broth instead of chicken.

For cream of mushroom soup, simply simmer some chopped or sliced mushrooms in the butter and use vegetable or beef broth – which ever you like better.

Using this basic recipe instead of canned, pre-made soups is incredibly simple, only takes a few minutes to make, and you can actually pronounce all the ingredients.


Canned Cream of ______ Soup–Homemade Substitute
A simple homemade substitute for canned cream of chicken/celery/mushroom soups for your casseroles or other dishes.
For the Cream of Chicken
  • ¼ c butter
  • ¼ c flour
  • ¾ c chicken broth
  • ¾ c whole milk
For the Cream of Celery
  • ¼ c butter
  • ¼ c flour
  • ¼ c finely diced celery
  • ¾ c vegetable broth
  • ¾ c whole milk
For the Cream of Mushroom
  • ¼ c butter
  • ¼ c flour
  • ¼ c diced or sliced mushrooms
  • ¾ c vegetable or beef broth
  • ¾ c whole milk
For the Chicken
  1. Melt the butter over medium heat in a saucepan.
  2. Whisk in the flour and let it cook for a minute until bubbly.
  3. Whisk in the liquids and allow the mixture to come to a gentle boil, stirring continually. Boil 1 minute until thick and creamy.
  4. Use as needed for your recipes.
For the Celery or Mushroom variations
  1. Melt the butter in the saucepan, and add in your celery or mushrooms. Let them simmer in the butter until tender. Whisk in the flour, and continue as above.

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    • says

      Hi Mandy! If you are asking if I would can this – you probably could if you were experienced with canning dairy products, but I don’t see the need to. This only takes minutes to make, and is a nice alternative to the stuff in a can. I save preserving for things like jellies, jams and the bounty of the garden :)

  1. Jen says

    I use the cream of chicken recipe whenever I don’t have a can on hand. It always turns out so good, even better than the cans you buy at the store. Thanks for sharing the recipe!


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