Cream of Chicken Soup Mix
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A shelf-stable dry mix that stands in for 18 cans of condensed cream of chicken soup. Whisk 1/3 cup with water on the stove whenever a recipe calls for a can.
Ingredients
- 4 cups powdered nonfat milk
- 1 1/2 cups cornstarch
- 1/2 cup instant chicken bouillon granules
- 4 tsp dried onion flakes
- 2 tsp dried thyme
- 2 tsp crushed dried basil
- 1 tsp freshly ground black pepper
Equipment
- mixing bowl
- zip-top bags
- airtight jar
Directions
- Put everything in a large bowl or gallon zip-top bag and mix until evenly blended.
- Pour into an airtight container, label it, and keep in a cool, dry place for up to 1 year.
Notes
To replace one can: 1/3 cup dry mix; 1 cup cold water; 1 tbsp butter (optional). Whisk together in a saucepan; cook over medium heat, stirring constantly, about 5 to 7 minutes until thickened. Use right away in place of one 10.5 oz can cream of chicken soup.
