Homemade Cream of Chicken Soup Recipe – with only a few simple ingredients you can make your own condensed cream soup that is healthier and lower in calories than the canned stuff. Dry milk, cornstarch, chicken bouillon, and black pepper. Add any seasonings you like – onion powder, thyme, basil. Combine the mix with water and cook until thick. Great substitute for Cream of Chicken, Cream of Mushroom, and Cream of Celery.
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Pin This RecipeCream of Chicken Soup Mix
Cream of chicken soup is a staple in our pantry. I use canned condensed soup it all the time in creamy soups and our favorite casseroles. Last year canned goods were hard to find, so I had to make my own cream of chicken soup. OMG! This mix is super easy to make and has great flavor! This is a great recipe for when you don’t have a can of soup on hand or if you are wanting a healthier alternative with less sodium to use in casseroles and recipes. Your taste buds won’t be able to taste the difference!
How to Make Cream of Chicken Soup Substitute
This mix is very easy to make with pantry staple ingredients. Whisk together dry milk, chicken bouillon, corn starch, and pepper. Combine ⅓ cup of the mix with 1¼ cups of water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer over medium heat until the sauce thickens. No roux required! This is almost as easy as opening a can!
Helpful Tips & Frequently Asked Questions
- Add salt to the mix if desired.
- You can also add a teaspoon of crushed thyme, garlic powder, paprika, parsley, or basil.
- The mix will keep several months in an airtight container such as a mason jar.
- Is Cream of Chicken Soup Mix gluten-free? Yes! There is no flour in this recipe and all the ingredients in the soup mix are gluten-free.
- Can make the soup with water, chicken broth, or chicken stock.
- You can use store-bought broth or homemade chicken stock.
- This recipe makes 3 cups of the mix which is equivalent to about 9 cans of soup.
- To make a Cream of Mushroom Soup, substitute mushroom bouillon powder.
- Can substitute vegetable bouillon powder for a vegetarian recipe.
How to Use Homemade Cream Condensed Soup Mix
You can use this Homemade Cream of Chicken Soup Mix in any recipe that calls for condensed cream soup. It will replace a can of cream of chicken soup, cream of mushroom soup, and cream of celery soup in recipes. I use this all the time in our favorite casseroles, soups, and spooned over hot noodles. I promise you’ll love it!
Here are a few of our favorite recipes from the blog that you can use with this homemade soup:
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Homemade Cream of Chicken Soup Mix
Equipment:
Ingredients:
- 2 cups non-fat dry milk
- ¾ cup cornstarch
- ¼ cup instant chicken bouillon
- ½ tsp black pepper
- ¾ tsp onion powder, optional
- 1 tsp basil, optional
- 1 tsp dried thyme, crushed optional
Instructions:
- Whisk together dry milk, cornstarch, chicken bouillon, black pepper, and seasonings.
- To make the soup, combine ⅓ cup of mix with 1¼ cups water in a saucepan. Cook and stir until thickened.
Notes:
- I like to add onion powder and a little salt to the mixture.
- You can also add crushed thyme and basil.
- The mix will keep several months in an air-tight container.
- Is Cream of Chicken Soup Mix gluten-free? Yes! All the ingredients in the soup mix are gluten-free.
- This recipe makes 3 cups of mix which is equivalent to about 9 cans of soup.
Steph
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I use the wet bullion stuff as it has no soy in it how.much would I use to one batch? As I could mix up the milk and spices and just add bullion per how many cans I need if that makes sense just dont know how much bullion to use
I’m not sure what product you are talking about substituting, so I can not say.
I apologize but to be clear – the ingredients makes up to the equivalent of 6 cans of soup, but if I just wanted to make the equivalent of one can of soup, I would mix together the ingredients as shown, but just use 1/3 cup of the combined ingredients or mix and add the water or chicken broth – the rest of the ingredients will keep in an air tight container –
yes
I love this cream of soup recipe! It taste really good and I am so glad I found it! I would have to try to find a cream of chicken soup that did not have MSG, due to my husband’s migraines. So, for this recipe, I found a powder chicken base to use in place of the bouillon at a local Mennonite store with no MSG and it worked perfect. Now, I don’t have to search for cream of chicken soup. I can make my own! 😊
Thank you so much!
Could you use clear gel instead of cornstarch?
I am not familiar with “clear gel”.
Does anybody know if they make Lactose Free powdered milk? If so, where can I order it from? Thanks😊
Ps. I can’t use Milk products, anyone know what I could substitute with?
Laird foods(Amazon) makes plant based powdered milk products. I am lactose intolerant & Gluten free. They have milks, creamers & many other products. a little goes a LONG way. Their site has wonderful recipes! Good luck!
If you have a recipe calling for 1 can of cream of chicken soup, can you just add 1/3 of your mix plus 1 1/4 cup water direct to the recipe and mix well? Or must you make the soup from your mix in a pan, heat & stir and then add it to the recipe?
You must make the recipe through step 2 to use in a recipe.
I’m so excited to try this! I never make a recipe with canned cream of anything soup because I feel it’s unhealthy.
does 1/3 cup mix plus 1 1/4 cup water equal 1 can?
yes
Is the instant chicken bouillon a powder or those little cubes that you will need to pulverize into a powder?
I used a jar of powdered bouillon – you can see what I used in the second picture of the post. You can pulverize cubes if you prefer.
Thx for the info! Sooo much better than the canned stuff. If I make this a freeze it, how long will it keep?
How do I keep this so it does not go bad? I can not wait to try. This is an item I currently run out of a lot.
random question, what do you need to change out for other variations. is there a mushroom bouillon?
You can use this for any cream of soup in a recipe.
They do make a mushroom bouillon. You could also chop up some cooked mushrooms to add to the soup.
How would you make this as the equivalent of a can of condensed soup to use in a recipe?
Line 2 of instructions