We have all used canned cream of chicken soup for a recipe, but the amount of sodium in it is horrible! Here’s a homemade dry mix that you can make up, put in a container for keeps, and measure out the amount you need whenever a recipe calls for it.
Kristin's Kitchen: Homemade Cream of Chicken Soup
Author: couponingtodisney.com
Recipe type: Soup
Ingredients
- 1 c. non-fat dried milk
- ¾ c. cornstarch
- ¼ c. chicken bullion (not cubes)
- 4 tbs freeze dried minced onion
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 tsp pepper
Instructions
- Measure out all of your ingredients and dump them into a bowl
- Pour into a canister and voila! That's it! How easy is that!?
- For the equivalent of 1 can of cream of chicken soup, mix 1¼ cup water with ⅓ cup of dry mix and cook over medium heat until it reaches the consistency of canned cream soup.
- This dish makes the equivalent of approx. 4 cans of cream of chicken soup.
See more recipes from Kristin’s Kitchen.
What can you use be side cornstarch? My son is allergic to corn.
Arrow root starch is a good replacement for corn starch. I use it one to one. I am looking at the recipe for making your own chicken bouillon to make this.
If i want to substitute this in recipes that call for condensed cream of chicken soup would i need to add the water and cook it before adding to the recipe?
Yes.
I seen a similar recipe for this soup and in the comments one person said they leave out the bouillon and instead of water they replace it with low sodium broth or stock to cut down on the sodium. Another idea would be add dried celery to it and have cream of celery soup :)
I made this last year….bought a large container on chicken bullion cubes, unwrapped them and put in my food processer. It was timely but worked well. I live this stuff, although can seem a bit salty. I made a large batch, and took 1/2 and added dried mushrooms or cream of mushroom soup.
I am also curious about the non-cubed chicken bullion. Do you use chicken base or crush the cube? Thanks!
I can’t wait to try this. I love Chicken Noodle Soup in the can but it has too much salt, MSG and a lot of other things I don’t want. Thanks, Kristin
Quick question I was looking to replace 2 cans of cream of chicken. So I halved the recipe for the dry mix but I ended up with at least a full cup of dry mix. I’ve double and triple checked my math but I can’t figure out where I messed up.Does the original make more than 4 cans of cream of chicken or is the ratio of water to mix off by chance?
The dry mix adds up to a little under 2.5 cups, so yes, it should yield more than 4 batches if you use 1/3 C for the recipe. It will actually make 5 batches plus a little extra mix.
Looks interesting and am looking forward to trying it.
Oops! 7 batches plus a little extra mix… :)
Do you think crushing or grinding a cube can substitute for the loose stuff? I ask because I’ll have to use a gluten-free bullion, and the only thing I can find is cubed.
Do you have any other dry cream soup recipes?
I’d be interested in a Cream of Potato version.
How long does this stay good in an air tight container?
I used mine over the course of 3 months without issues and it was not in an airtight container. So I guess you would need to look into how long the dry ingredients last. :)
Dried milk has to be used in less than a year. It will make you sick out one end or another when it starts to go bad. :o/ Definitely a recipe I’d make in the fall – at the beginning of the always cooking a homemade meal – to be sure I’d use it in a timely manner. Thanks.
Thanks Kristin! I’m definitely going to try this.
Hope you like it!
Thanks for the recipe! When you say “heat until it reaches the consistency of canned cream soup” is it supposed to be as thick as it is in the can or more like after you add water to the canned version?
It’s the thickness of the soup when it is still in the can. :)