DIY Cream Of Chicken Soup Mix
Cream of Chicken Soup Mix
Skip the canned stuff and whip up your own creamy soup base in minutes—no mystery ingredients, no last-minute grocery runs. This homemade mix is perfect for quick casseroles, comforting sauces, or any recipe that calls for a can of cream of chicken or mushroom soup.Just mix up the dry ingredients and store in a quart-size mason jar. When you're ready to use it, it's as easy as melt, mix, and simmer.
Ingredients
- 2 cups powdered milk
- 3/4 cup cornstarch
- 1/4 cup chicken bouillon
- 1/2 tsp pepper
- 1 tsp teaspoon parsley
- 1 tsp teaspoon garlic powder
- 1/2 tsp teaspoon thyme
- 1 tsp onion powder
Instructions
- To make the equivalent of 1 can of cream soup:Melt 1 tablespoon of butter in a small saucepan.Add 1/3 cup of the dry soup mix and stir over medium heat for about 1 minute.Slowly whisk in 1 cup of cold water (or milk for a richer flavor).Bring to a gentle boil, then reduce to a simmer. Stir frequently for 5–7 minutes until thickened.Let it cool for a few minutes before using it in your favorite recipe—just like you would a store-bought can.Notes:If you're using non-fat powdered milk, your mix will last about 1 year.With full-fat powdered milk, aim to use it within 6 months for best quality.
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To make the equivalent of 1 can of cream soup:
- Melt 1 tablespoon of butter in a small saucepan.
- Add 1/3 cup of the dry soup mix and stir over medium heat for about 1 minute.
- Slowly whisk in 1 cup of cold water (or milk for a richer flavor).
- Bring to a gentle boil, then reduce to a simmer. Stir frequently for 5–7 minutes until thickened.
- Let it cool for a few minutes before using it in your favorite recipe—just like you would a store-bought can.
Notes:
- If you’re using non-fat powdered milk, your mix will last about 1 year.
- With full-fat powdered milk, aim to use it within 6 months for best quality.
