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Homemade Cream of Chicken Soup Recipe (Better Than Canned!) | Easy Pantry Staple
Michelle Carter

Homemade Cream of Chicken Soup Mix

Say goodbye to processed canned soups with this healthy, pantry-friendly homemade Cream of Chicken soup mix. By using non-fat dry milk, cornstarch, and quality chicken bouillon, you can create a silky, rich base for casseroles, pot pies, and soups without the high sodium or additives found in store-bought versions. This mix is shelf-stable, cost-effective, and fully customizable, giving you total control over the ingredients in your family's favorite comfort meals.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Dinner
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 cups non-fat dry milk powder
  • 3/4 cup cornstarch
  • 1/2 cup high-quality chicken bouillon granules (low sodium)
  • 1 tablespoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper

Method
 

  1. Sift the non-fat dry milk and cornstarch into a large glass mixing bowl to remove any lumps.
  2. Add the chicken bouillon, onion powder, black pepper, dried basil, and crushed dried thyme to the bowl.
  3. Using a wire whisk, mix the ingredients thoroughly for at least two minutes until the herbs and bouillon are evenly distributed.
  4. Transfer the mixture to an airtight container or a mason jar.
  5. To use, combine 1/3 cup of the dry mix with 1 1/4 cups of water in a saucepan over medium heat.
  6. Whisk constantly while bringing to a boil, then simmer until thickened to your desired consistency.

Notes

Store in a cool, dark pantry for up to 6 months. Always whisk the mix into cold or room temperature water before heating to prevent clumping. You can add extra herbs like parsley or garlic powder if desired.