Homemade Cream of Chicken Soup Mix Recipe tastes rich, savory, and cozy, with real chicken flavor and a smooth, velvety finish. It suits busy cooks, casserole lovers, and anyone who wants a quick condensed soup substitute in 10 minutes flat. I keep a jar on my shelf because my Midwestern potluck roots run deep.
Why You Should Try This Homemade Cream of Chicken Soup Mix Recipe
Homemade Cream of Chicken Soup Mix Recipe saves busy nights, trims sodium, and skips weird additives. You control salt, herbs, and thickness, so every batch lands right where you like it. The mix dissolves fast and thickens in minutes, so dinner moves faster than your oven preheats.
The dry blend stays shelf-stable, so you keep a dependable pantry helper on hand. It costs less per can than store-bought cream soup, even with good bouillon. I stash a double batch for pot pies, chicken spaghetti, and quick gravies.
Ingredients You’ll Need
- Nonfat dry milk powder: 2 cups. This gives body and creaminess. Use whole milk powder for a richer mix.
- Cornstarch: 3/4 cup. It thickens quickly and stays smooth. Use potato starch or arrowroot if you avoid corn.
- Low-sodium chicken bouillon powder: 1/4 cup. Choose your favorite brand. For vegetarian, use a chicken-style vegan bouillon.
- Onion powder: 1 tablespoon, or use 2 tablespoons dried minced onion for texture.
- Garlic powder: 1 teaspoon.
- Dried parsley: 1 teaspoon.
- Poultry seasoning or dried thyme: 1 teaspoon.
- Ground celery seed: 1/2 teaspoon. Use 1/2 teaspoon celery salt if you love that classic flavor and reduce added salt.
- Fine sea salt: 1/2 to 1 teaspoon, to taste, based on your bouillon.
- Ground black pepper: 1/2 teaspoon.
- Turmeric: 1/2 teaspoon, optional, for that golden cream-soup color.
- Dairy-free option: swap milk powder with coconut or oat milk powder. Expect a mild flavor shift, so boost poultry seasoning if needed.
- Gluten-free option: use certified GF bouillon and cornstarch or potato starch.
Yield: about 3 1/4 cups dry mix. Plan on 6 to 7 “cans” worth, since 1/2 cup mix equals one condensed can.
Equipment:
- Mixing bowl and whisk
- Measuring cups and spoons
- Funnel and airtight jar
- Saucepan and whisk for cooking batches
- Optional spice grinder for celery seed
How to Make Homemade Cream of Chicken Soup Mix
- Prep: 10 minutes
- Cook: 5 minutes for each prepared can
- Total: 10 minutes for the dry mix
- Whisk all dry ingredients in a large bowl until the color looks uniform and no streaks remain.
- Taste a tiny pinch and adjust salt, pepper, or herbs to match your target flavor.
- Funnel the mix into an airtight jar. Label it with this note: 1/2 cup mix + 1 cup cold water, whisk, simmer 2 to 3 minutes.
- To prepare one 10.5-ounce condensed can equivalent, whisk 1/2 cup mix with 1 cup cold water in a saucepan until smooth.
- Set the pan over medium heat and whisk constantly until it bubbles and thickens, about 2 to 3 minutes.
- For a spoonable soup to sip, whisk in 1 extra cup milk or chicken broth and heat until steamy.
- For a richer batch, swap part of the water with milk or evaporated milk.
- Fold the condensed mixture into casseroles, pot pies, or skillet gravies while it’s warm.
Tips & Tricks
- Start with cold water so the cornstarch hydrates smoothly and avoids lumps.
- Choose low-sodium bouillon, then add salt at the end to taste.
- Add 1 to 2 teaspoons extra cornstarch per can if you want ultra-thick results for a heavy casserole.
- Stir in a teaspoon of lemon juice at the end for brightness if the flavor tastes flat.
- Use turmeric for color, but keep it light so it doesn’t nudge the flavor.
- Keep a food-safe desiccant pack in the jar to fight clumping.
- For gluten-free, pair certified GF bouillon with cornstarch or potato starch.
- Fix lumps with an immersion blender or a quick shake in a lidded jar.
- Scale easily: 1/2 cup mix equals 1 condensed can. I mark that on the lid to save brain power on busy nights.
Make-Ahead and Storage
Store the dry mix in an airtight jar in a cool, dark pantry for up to 6 months. If you use coconut or oat milk powder, keep the jar in the fridge or freezer for best flavor and freshness. For long storage, freeze the dry mix for up to 12 months, and let the closed jar warm to room temp before opening to avoid condensation.
Refrigerate prepared condensed soup for up to 4 days. Reheat gently over medium-low heat and whisk to smooth it out. If it thickens too much, thin it with a splash of broth or milk.
Nutrition Information
Approximate per “can” prepared as condensed with low-sodium bouillon: about 160 to 190 calories, 0 to 3 g fat, 20 to 26 g carbs, 14 to 18 g protein, and 500 to 1200 mg sodium. The range shifts with bouillon brand, milk powder type, and salt choices. If you dilute to sip as a soup, you add whatever your milk or broth contributes. For the most accurate numbers, plug your exact brands into a nutrition calculator.
Homemade Cream of Chicken Soup Mix Recipe
Ingredients
Instructions
- Combine all ingredients in a bowl and mix well.
- Store in an airtight container until ready to use.
- To use, mix with water or milk and heat to create a creamy chicken soup base.