Cream of Chicken Soup Substitute

Ingredients

• 1 cup milk (cold)
• 2 tbsp cornstarch
• 1.5 tbsp butter
• 1 tsp chicken bouillon paste (or one cube)
• 0.5 tsp salt
• freshly ground black pepper (⅛ (unit not specified in source))
• 0.25 tsp onion powder
• 0.25 tsp garlic powder
• 0.125 tsp dried parsley flakes

Steps

1. 1

   In a small saucepan, whisk together the cold milk and cornstarch until smooth.

2. 2

   Add the butter, chicken bouillon paste, salt, black pepper, onion powder, garlic powder, and dried parsley flakes.

3. 3

   Bring the mixture to a boil, stirring frequently.

4. 4

   Once boiling, simmer for 30 seconds more, stirring, until thickened.

5. 5

   Use to replace one 10.75-ounce can of cream soup in a recipe.

Notes

For make-ahead storage, keep in an airtight container in the refrigerator for up to one week. It can be frozen for up to three months; thaw completely in the refrigerator before using, though the texture may change slightly. The source lists black pepper as “⅛” without a unit. Variations mentioned: stir a 4-ounce can of mushroom pieces into the finished soup (vegetable bouillon may replace chicken bouillon); chopped cooked chicken may also be stirred in at the end. For a dairy-free version, use dairy-free butter and plant-based milk; the flavor will vary.

Nutrition per serving

• side
• vegetarian
• gluten-free
• stovetop
• make-ahead
• condensed-soup-substitute