Description
This homemade Cream of Chicken Soup Substitute only takes 10 minutes to make and is the best creamy and flavorful substitute for a 10.75 oz can.
Ingredients
Scale
- 1 cup milk, cold
- 2 Tablespoons cornstarch
- 1 1/2 Tablespoons butter
- 1 teaspoon chicken bouillon paste or one cube
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dried parsley flakes
Instructions
- Step: In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
- Step: Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
- Step: Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
Notes
Makes the equivalent of one (10.75 oz) can. Store in an airtight container in the fridge for up to a week. To freeze, store in a freezer-safe container for up to 3 months; thaw completely in the fridge before use.
- Prep Time: PT5M
- Cook Time: PT5M
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 can
- Calories: 339 kcal
- Sugar: 12 g
- Sodium: 1889 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.3 g
- Protein: 9 g
- Cholesterol: 64 mg