Low Sodium Cream of Chicken Soup Mix
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A dry mix of milk powder, cornstarch and herbs that stands in for canned cream of chicken soup. One batch makes about 11 can-equivalents and keeps in a jar.
Ingredients
- 2 cups nonfat dry milk powder
- 3/4 cup cornstarch
- 1/4 cup unsalted instant chicken bouillon granules
- 2 tablespoons dried onion flakes or 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Equipment
- mixing bowl
- blender
- airtight jar
- whisk
Directions
- Mix all the dry ingredients in a large bowl or blender until well blended (a blender chops the onion flakes finer).
- Keep in an airtight jar labeled with the date.
Notes
To replace one can: whisk 1/3 cup mix with 1 1/4 cups water until smooth, then heat as your recipe directs.
Storage: dry mix about 3 months, cool and dry. Prepared soup refrigerated 3 to 4 days.
