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; 1/4 cup low-sodium chicken bouillon granules; 2 tablespoons dried onion flakes; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon ground black pepper; 1/2 teaspoon garlic powder; Salt, to taste; Water or milk, for preparing soup later

Homemade Cream of Chicken Soup Mix Recipe tastes rich, savory, and cozy, like the canned stuff grew up, went to culinary school, and cut out the weird ingredients. It works perfectly for busy home cooks who want a quick, shelf-stable shortcut that comes together in about 10 minutes and saves weeknight dinners. I started making this mix when my kids hit the “we want casseroles every night” phase, and my pantry has never recovered in the best way.

Why Make This Homemade Cream of Chicken Soup Mix Recipe at Home

You control the ingredients, the salt, and the flavor, instead of guessing what hides behind a long label. This mix skips mystery additives and uses real pantry staples that you probably already own.

You also save money and time, since one batch replaces several cans of cream of chicken soup. The mix stores well, stirs into recipes easily, and turns into a smooth, creamy base in just a few minutes on the stove.

“This Homemade Cream of Chicken Soup Mix Recipe tastes richer than canned soup, stirs in faster, and makes every casserole taste like you worked way harder than you did. ★★★★★”

Ingredients You Need

Dry mix ingredients

2 cups instant nonfat dry milk
- Shelf-stable and budget friendly. I like Carnation or store brand.
¾ cup cornstarch
- Thickens the soup quickly and keeps the mix smooth. You can swap in arrowroot if you avoid corn, but use ½ cup instead.
¼ cup low-sodium chicken bouillon powder or granulated base
- I like Better Than Bouillon or Herb-Ox low sodium. Adjust salt based on how salty your bouillon tastes.
2 tablespoons dried minced onion
- Adds flavor without chopping. Onion powder also works; use 2 teaspoons instead.
2 teaspoons dried parsley
- Adds color and a mild herbal note.
1 teaspoon garlic powder
- Do not use garlic salt or the mix can taste too salty.
1 teaspoon celery seed, lightly crushed between your fingers
- Gives that classic “soup” flavor without buying celery.
½ teaspoon ground black pepper
½ teaspoon fine sea salt, or to taste
- Start low if your bouillon tastes salty. You can always add more later.
½ teaspoon dried thyme or poultry seasoning (optional)
- Adds a cozy, chicken-pot-pie vibe.

When you cook the soup

⅓ cup dry mix
1¼ cups water, or half water and half milk for extra richness
1 tablespoon butter (optional, but tasty)

Equipment

Medium mixing bowl
Whisk
Measuring cups and spoons
Airtight jar or container with tight lid
Small saucepan for cooking individual batches
Spoon or small silicone spatula

Tips & Mistakes

Use low-sodium bouillon so you control the salt level and avoid a salty surprise.
Whisk the dry ingredients thoroughly so the cornstarch and bouillon distribute evenly and the soup cooks smooth.
Add the mix to cool or room temperature liquid, then heat, so the cornstarch does not clump.
Stir constantly while the mixture heats and thickens to prevent scorching on the bottom of the pan.
Start with ⅓ cup mix to 1¼ cups liquid, then adjust thicker or thinner based on your recipe needs.
Taste the finished soup before adding extra salt, since different bouillon brands vary a lot.
Store the mix in a cool, dry place and keep the lid tight so moisture does not sneak in.
Label the jar with the date and the “how to use” ratio so you do not need to look it up every time.
Skip fresh onion or garlic in the dry mix, since they add moisture and shorten shelf life.
Do not boil the finished soup hard for a long time, or it can thicken too much and taste pasty.

How to Make Homemade Cream of Chicken Soup Mix Recipe

Step 1: Measure and mix the dry ingredients

Add the dry milk, cornstarch, chicken bouillon powder, dried minced onion, dried parsley, garlic powder, celery seed, black pepper, salt, and optional thyme or poultry seasoning to a medium mixing bowl. Whisk until the mixture looks uniform and no streaks of cornstarch or bouillon remain. Break up any small clumps with the back of a spoon.

Step 2: Transfer to storage

Pour the finished dry mix into a clean, completely dry jar or airtight container. Seal the lid tightly. Label the container with the name, date, and this note: “Use ⅓ cup mix + 1¼ cups water or milk.”

Step 3: Make a batch of cream of chicken soup

Add 1¼ cups water, or a mix of water and milk, to a small saucepan. Whisk in ⅓ cup of the dry mix until no dry pockets remain. Drop in 1 tablespoon butter if you want extra richness.

Step 4: Cook until thick and creamy

Set the saucepan over medium heat. Whisk constantly as the mixture heats. The soup will start to thicken after about 3 to 5 minutes and reach a canned-soup thickness after about 6 to 8 minutes.

Step 5: Adjust consistency and season

Once the soup thickens, lower the heat. If it looks too thick, whisk in a splash of extra water or milk until it reaches your preferred consistency. Taste and add a pinch of salt or pepper if needed, then use it right away in your recipe.

Variations I've Tried

I swap half the chicken bouillon for vegetable bouillon when I cook for friends who avoid meat, then I use it in veggie casseroles. I add 2 tablespoons of nutritional yeast to the dry mix when I want a slightly cheesy, savory flavor. I stir in ¼ teaspoon smoked paprika and a pinch of cayenne when I want a cozy, smoky version for soups and pot pies.

I also add ¼ cup finely grated Parmesan to the saucepan after the soup thickens when I want a richer, almost Alfredo-style cream of chicken base. Sometimes I stir in a spoonful of sour cream at the end for extra tang and creaminess. My kids vote for the version where I add a handful of shredded cheddar right before serving.

How to Serve Homemade Cream of Chicken Soup Mix Recipe

Use this homemade cream of chicken soup mix in any recipe that calls for a can of condensed cream of chicken soup, like casseroles, pot pies, and slow cooker meals. Stir it into cooked rice or pasta with leftover chicken and frozen peas for a quick comfort bowl. Spoon it over baked potatoes with steamed broccoli for a cozy, budget-friendly dinner. You can also thin it with extra broth and add veggies and shredded chicken for a fast, satisfying soup.

How to store

Dry mix, pantry: Store the dry mix in an airtight container in a cool, dark cupboard for up to 3 months. Keep it away from heat and humidity so the milk powder and cornstarch stay dry.
Prepared soup, fridge: Cool the cooked cream of chicken soup to room temperature, then store in a covered container in the refrigerator for up to 3 to 4 days.
Prepared soup, freezer: Portion the cooled soup into freezer-safe containers, leave a little headspace, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove over low to medium heat, and whisk in a splash of water or milk if it thickened in the fridge. You can also reheat in the microwave in short bursts, stirring between each burst until hot and smooth.