Substitute Butter + flour + broth + milk (DIY) for Cream of chicken soup
What cream of chicken soup does in a recipe: The condensed casserole staple: rich, thick, chicken-savory.
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
More options: all 2 Cream of chicken soup substitutes
Common questions
- What is the ratio for substituting Butter + flour + broth + milk (DIY) for Cream of chicken soup?
- 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.
- Why does Butter + flour + broth + milk (DIY) work as a Cream of chicken soup substitute?
- The real thing, minus the can.
- What changes when you use Butter + flour + broth + milk (DIY) instead of Cream of chicken soup?
- Fresher, less salty
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