Cream of Chicken Soup Mix

Course Soup

Cuisine American

Keyword casserole soup mix, chicken soup mix, condensed soup substitute, homemade cream of chicken soup

Prep Time 10

Total Time 10

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

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.