Name: Homemade Cream of Chicken Soup Mix Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups nonfat dry milk powder; 3/4 cup cornstarch; 2 tablespoons low-sodium chicken bouillon granules; 1 teaspoon dried onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; 1/4 teaspoon black pepper; 1/3 cup homemade cream of chicken soup mix; 1 1/4 cups water or low-sodium chicken broth

Homemade Cream of Chicken Soup Mix Recipe tastes rich, savory, and cozy, like the canned stuff grew up, learned some manners, and ditched the mystery ingredients. It works perfectly for busy home cooks who want quick casseroles and soups in under 10 minutes of hands-on time. I started making this mix when my kids hit the “we want creamy everything” phase, and my pantry has never recovered in the best way.

Why Choose This Homemade Cream of Chicken Soup Mix Recipe

This homemade cream of chicken soup mix recipe gives you that classic creamy flavor with simple pantry ingredients. You control the salt, the seasonings, and the quality of the chicken base, so every spoonful tastes clean and comforting.

You also save serious time and money. One batch replaces several cans of condensed cream of chicken soup, and it sits in your pantry waiting like a loyal sidekick whenever casserole cravings hit.

“This homemade cream of chicken soup mix recipe tastes better than any canned version and makes weeknight dinners so much easier ★★★★★”

Ingredients You’ll Need

Here is everything you need to make a big jar of dry cream of chicken soup mix and then turn it into a quick pot of soup.

Dry mix ingredients

Instant nonfat dry milk powder
- Use a good quality brand since it builds the creamy base.
- Whole milk powder gives richer flavor if you find it, but regular nonfat works great.
All purpose flour
- Thickens the soup and gives that classic condensed texture.
- You can swap with gluten free all purpose blend if needed.
Cornstarch
- Helps the mix thicken quickly and stay smooth.
Low sodium chicken bouillon powder or granulated chicken base
- Choose a brand you like the taste of because it drives the chicken flavor.
- Low sodium bouillon keeps the mix from turning too salty.
Onion powder
Garlic powder
Dried parsley
Dried thyme
Ground black pepper
Fine sea salt or kosher salt
- Adjust to taste, especially if your bouillon already has a lot of salt.

Optional flavor boosters

Dried minced onion
Dried celery flakes
Smoked paprika for a subtle smoky note
Poultry seasoning if you want stronger herb flavor

To prepare one “can” equivalent of soup

1/3 to 1/2 cup dry cream of chicken soup mix
1 1/4 cups cold water or low sodium chicken broth
1 tablespoon butter for extra richness (optional but tasty)

Equipment

Large mixing bowl
Whisk
Measuring cups and spoons
Airtight glass jar or container with tight lid
Medium saucepan
Heatproof spatula or wooden spoon

Tips & Tricks

Whisk the dry ingredients thoroughly so the bouillon, flour, and spices distribute evenly.
Use low sodium bouillon and then taste the finished soup before you add extra salt.
Add the mix to cold water or broth and whisk well before you turn on the heat to avoid lumps.
Simmer on medium low heat and stir often so the soup thickens smoothly.
Use broth instead of water when you want deeper chicken flavor.
Add a splash of milk or cream at the end if you want extra silky texture.
Stir in cooked shredded chicken when you prepare the soup to turn it into a quick main dish.
Label your jar with the date and “use 1/3 to 1/2 cup mix + 1 1/4 cups liquid” so you never guess later.

How to Make Homemade Cream of Chicken Soup Mix Recipe

Step 1: Measure the dry ingredients

Measure the instant dry milk powder into a large mixing bowl. Add the flour, cornstarch, chicken bouillon powder, onion powder, garlic powder, dried parsley, dried thyme, pepper, and salt. Add any optional dried onion, celery flakes, or paprika at this stage.

Step 2: Whisk everything together

Whisk the mixture until it looks uniform and no streaks of bouillon or spices remain. Scrape the bottom and sides of the bowl so every scoop from the jar tastes the same. Break up any small clumps with the back of a spoon.

Step 3: Transfer to storage container

Pour the dry cream of chicken soup mix into a clean, dry jar or airtight container. Tap the jar gently on the counter so the mix settles and you fit more inside. Seal the lid tightly and label the container with the date and directions.

Step 4: Prepare one batch of soup

Add 1 1/4 cups cold water or chicken broth to a medium saucepan. Whisk in 1/3 to 1/2 cup of the dry mix, depending on how thick you like your cream of chicken soup. Add the butter if you want richer flavor.

Step 5: Cook until thick and creamy

Place the saucepan over medium heat and whisk constantly as the mixture heats. The soup will start thin, then thicken as it reaches a gentle simmer. Keep cooking and stirring for 3 to 5 minutes until it looks like condensed cream soup.

Step 6: Adjust seasoning and use

Taste the soup and add a pinch of salt or pepper if needed. Use it right away in casseroles, skillet dishes, pot pies, or as a base for creamy chicken soup. If you want a pourable soup instead of condensed style, whisk in extra broth or milk until it reaches your ideal consistency.

What to Serve with Homemade Cream of Chicken Soup Mix Recipe

Serve prepared cream of chicken soup with warm crusty bread, buttered toast, or simple biscuits to soak up every bit of creamy goodness. It pairs nicely with a crisp green salad, sliced cucumbers, or steamed broccoli for a lighter side. Use the mix in chicken and rice casserole, tater tot casserole, or chicken pot pie filling when you crave comfort food. Kids usually love it with buttered noodles or over mashed potatoes.

Storage Options

Store the dry homemade cream of chicken soup mix in an airtight container at room temperature for up to 3 months in a cool, dark pantry.
Keep the prepared cream of chicken soup in the fridge in a covered container for 3 to 4 days.
Freeze prepared soup in small portions for up to 2 months and thaw overnight in the fridge before reheating.
Reheat gently on the stove over low to medium heat and whisk in a splash of water, broth, or milk if the soup thickens too much.