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Substitute for Cream of chicken soup

What it does in a recipe: The condensed casserole staple: rich, thick, chicken-savory.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Butter + flour + broth + milk (DIY)

per 10 1/2 oz can

US2 Tbsp butter + 2 Tbsp flour, cook 1 min; whisk in 1 cup chicken broth + 1/2 cup milk; simmer until thick
Metric28 g butter + 16 g flour + 240 ml broth + 120 ml milk
Pantry stapleBaking-safe ✓Alcohol-freeEgg-freeFish-freeNut-freePeanut-freeShellfish-freeContains dairyContains glutenContains meat

The real thing, minus the can.

What changes: Fresher, less salty

Sour cream + chicken stock

per 10 1/2 oz can

US1 cup sour cream + 1/4 cup chicken stock, whisked
Metric230 g + 60 ml
CommonBaking-safe ✓Alcohol-freeEgg-freeFish-freeNut-freePeanut-freeShellfish-freeContains dairyContains meat

Tangier shortcut for casseroles.

What changes: Tangier, less thick

Related swaps

Common questions

What can I use instead of Cream of chicken soup?
Butter + flour + broth + milk (DIY): 2 Tbsp butter + 2 Tbsp flour, cook 1 min; whisk in 1 cup chicken broth + 1/2 cup milk; simmer until thick. Sour cream + chicken stock: 1 cup sour cream + 1/4 cup chicken stock, whisked.
What is the exact ratio to substitute Cream of chicken soup?
Butter + flour + broth + milk (DIY) (per 10 1/2 oz can) — US: 2 Tbsp butter + 2 Tbsp flour, cook 1 min; whisk in 1 cup chicken broth + 1/2 cup milk; simmer until thick. Metric: 28 g butter + 16 g flour + 240 ml broth + 120 ml milk.
What changes when you substitute Cream of chicken soup?
Fresher, less salty. Tangier, less thick.

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