First off, why would you even want a substitute? Well, for starters, homemade substitutes let you control the salt and the weird additives.
You know, the stuff that sounds like it belongs in a chemistry lab, not your dinner. Plus, you can make it as creamy or as rich as your heart desires.
And let’s be honest—nothing beats the smug satisfaction of saying, “Oh, I made it from scratch.” You’ll feel like a kitchen wizard, even if you’re wearing pajama pants.
The MVP: The “Almost Too Easy” Butter & Flour Roux
This is the gold standard, the Hail Mary of substitutes. It’s so simple, you’ll wonder why you ever bought the canned version.
You start with 2 tablespoons of butter and 2 tablespoons of all-purpose flour melted in a saucepan. Whisk them together until they form a bubbly, golden paste.
Then, slowly pour in 1 cup of chicken broth (or milk for extra creaminess) while whisking like your life depends on it. No lumps allowed! Let it simmer for a minute until it thickens, and boom—you’ve got a creamy base that’s begging for casserole duty.
Pro-tip: Add a pinch of garlic powder, onion powder, and a dash of thyme. You’ll never go back to the can again. I promise.
The “Oops, I’m Out of Butter” Version (Yes, It Exists)
What if you’re out of butter? Don’t panic—just use olive oil or even bacon grease if you’re feeling hedonistic.
Use the same 2 tablespoons of fat and flour ratio, but swap the broth for half milk and half chicken broth. It won’t be quite as rich, but it’ll still be deliciously passable.
Honestly, this version is perfect for when you’re making a lighter dish and don’t want to feel like you’ve swallowed a cloud of dairy. Your waistline thanks you.
Cream of Chicken Soup Substitute - Captishop
