If you’ve ever wished for a quick, flavorful soup base that you can customize right in your own kitchen, this Homemade Cream of Chicken Soup Mix Recipe is an absolute game-changer. It’s a pantry-friendly mix that whips up in minutes, delivering that rich, comforting taste of cream of chicken soup without any of the canned additives or preservatives. Perfect for casseroles, sauces, or simply as a cozy soup on its own, this mix offers pure homemade goodness whenever you need it.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays an important role, from providing the creamy texture to layering in savory, herbal notes that replicate that classic cream of chicken soup flavor. Here’s everything you’ll gather before starting your mix.
- 2 cups non-fat dry milk: Adds creamy richness without any actual cooking cream, making it lightweight yet velvety.
- ¾ cup cornstarch: The secret to that smooth thickening power that gives the soup its perfect consistency.
- ¼ cup instant chicken bouillon: This brings in the essential savory chicken flavor that makes this mix stand out.
- ½ tsp black pepper: Adds a subtle warmth and a little kick to balance the creaminess.
- ¾ tsp onion powder (optional): Gives a gentle onion undertone for extra depth, but feel free to skip if you prefer it plain.
- 1 tsp basil (optional): A hint of aromatic herbiness that brightens the mix beautifully.
- 1 tsp dried thyme, crushed (optional): Adds earthy, savory notes that make the flavor feel more robust and homemade.
How to Make Homemade Cream of Chicken Soup Mix Recipe
Step 1: Combine Your Dry Ingredients
Start by whisking together the non-fat dry milk, cornstarch, instant chicken bouillon, black pepper, and if you’re using them, the onion powder, basil, and thyme. Whisking these together thoroughly ensures that every spoonful of your mix will be consistent and flavorful. It’s quick, simple, and you can store this base in an airtight container once it’s mixed.
Step 2: Cooking Your Soup
When you’re ready for soup, take ⅓ cup of your homemade mix and combine it with 1¼ cups of water in a saucepan. Stir it over medium heat. As it heats, the cornstarch thickens the mixture, while the bouillon and milk powder create that luscious cream of chicken soup flavor you adore. Stir continuously until the soup comes together, becomes silky, and starts to bubble gently. That’s your sign it’s perfectly cooked and ready to enjoy.
How to Serve Homemade Cream of Chicken Soup Mix Recipe
Garnishes
Adding some garnishes to your soup elevates the experience perfectly. Consider fresh chopped parsley for a pop of green and a fresh bite. A sprinkle of grated sharp cheddar can add cheesy richness, or crispy bacon bits bring in smoky, crunchy texture that contrasts beautifully with the creamy base.
Side Dishes
This soup shines alongside crusty bread or warm dinner rolls perfect for dipping and soaking up every last drop. A crisp green salad helps balance the soup’s richness, while a simple side of roasted vegetables creates a filling, wholesome meal.
Creative Ways to Present
Beyond soup bowls, try serving this mix as a sauce over baked chicken breasts or drizzled over steamed veggies for comfort food with a homemade touch. You can also use it in casseroles to add moistness and flavor without the canned soup label. The versatility of the Homemade Cream of Chicken Soup Mix Recipe invites endless creativity in your kitchen!
Make Ahead and Storage
Storing Leftovers
Since this is a dry mix, leftovers should be stored in an airtight container or a resealable jar to keep moisture out. Kept in a cool, dry place, it will stay fresh and potent for several months, ready for whenever the craving hits.
Freezing
Freezing is not necessary but if you want to keep your mix extra fresh, a tightly sealed freezer-safe container can prolong its shelf life even more without changing the flavor or texture.
Reheating
When reheating your prepared soup, gently warm it on the stovetop over medium-low heat, stirring occasionally to stop it from sticking or breaking apart. Avoid boiling vigorously as this can cause the texture to become grainy. A slow and steady warm-up will keep it silky smooth.
FAQs
Can I use fat-free chicken bouillon instead of instant chicken bouillon?
Yes, fat-free chicken bouillon can be used and will still impart the necessary chicken flavor. Just make sure it’s the powdered form for easier mixing.
Is this mix gluten-free?
Most ingredients are naturally gluten-free, but always double-check brands of bouillon and cornstarch to be sure, especially if you have sensitivity or celiac disease.
Can I omit the herbs?
Absolutely! The dried basil and thyme are optional and can be left out if you want a more neutral flavor profile, which can be handy when using the mix in versatile recipes.
How long does prepared soup last in the fridge?
After cooking, the soup can be stored in the fridge in a sealed container for up to 3 days. Gently reheat before serving.
Can this mix be used for other cream soups?
Yes! You can experiment by replacing the chicken bouillon with vegetable or mushroom bouillon to create different cream soup bases using the same principles of this mix.
Final Thoughts
This Homemade Cream of Chicken Soup Mix Recipe has transformed the way I approach quick meals and casseroles, making it easy to enjoy a homemade touch without fuss. Once you try making and using this mix, it quickly becomes a staple in your kitchen because of its incredible flavor and versatility. Trust me, it’s one you’ll be excited to share with friends and family repeatedly.
Print
Homemade Cream of Chicken Soup Mix Recipe
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Homemade Cream of Chicken Soup Mix is a quick and easy pantry staple made from simple dry ingredients. Perfect for creating a creamy, flavorful chicken soup base without canned soups. Just mix with water and warm on the stove for a comforting soup in minutes.
Ingredients
Dry Mix 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
- Mix Dry Ingredients: Whisk together non-fat dry milk, cornstarch, instant chicken bouillon, black pepper, and optional seasonings (onion powder, basil, thyme) in a bowl until evenly combined.
- Prepare Soup: To make a serving of soup, combine ⅓ cup of the soup mix with 1¼ cups of water in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and becomes creamy, about 5-7 minutes.
Notes
- Store the dry soup mix in an airtight container in a cool, dry place for up to 3 months.
- Optional herbs add extra flavor but can be omitted to keep the mix more basic.
- The soup base thickens as it cooks; stir frequently to avoid lumps.
- Can be used as a base for casseroles or other creamy dishes by adjusting the liquid content.
