Name: Homemade Cream of Chicken Soup Mix Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups nonfat dry milk powder; 3/4 cup cornstarch; 1/4 cup reduced-sodium chicken bouillon granules; 2 tablespoons dried minced onion; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1/3 cup homemade cream of chicken soup mix; 1 1/4 cups cold water or low-sodium chicken broth

Homemade Cream of Chicken Soup Mix Recipe tastes rich, savory, and cozy, like the best part of a chicken pot pie in spoonable form. It works for busy home cooks who want a quick, budget-friendly shortcut that still tastes homemade, and it comes together in about 10 minutes with pantry ingredients. I first mixed a batch during a snowstorm when the store shelves looked sad, and this little jar of comfort saved dinner all week.

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

This homemade cream of chicken soup mix recipe skips mystery ingredients and gives you full control over salt, flavor, and texture. You get the convenience of the canned stuff with cleaner ingredients and way better taste.

You also save money, since one batch replaces several cans of condensed soup. You can keep the jar in your pantry and stir up a “can” in minutes whenever a casserole craving hits.

“This homemade cream of chicken soup mix recipe tastes richer than any canned version and makes weeknight casseroles taste like you cooked all day. ★★★★★”

Ingredients You Need

Here is what you need for the dry homemade cream of chicken soup mix recipe:

Dry milk powder
- Use nonfat dry milk for the lightest texture.
- Whole milk powder gives a richer flavor and creamier result.
- I often use Bob’s Red Mill or store-brand nonfat dry milk.
Chicken bouillon powder or granules
- Use low-sodium if you prefer to control salt.
- I like Better Than Bouillon chicken base dissolved and dried on parchment in a low oven, or a good quality bouillon powder.
- If you eat gluten free, check the label since some bouillon brands add gluten.
Cornstarch
- Thickens the soup quickly and keeps the mix shelf stable.
- You can swap with arrowroot powder in the same amount, though it thickens a bit more gently.
All-purpose flour
- Adds body and a classic “condensed soup” texture.
- Use a gluten free all-purpose blend if you avoid gluten.
Onion powder
- Adds savory depth without chopping onions.
- Granulated onion also works, just measure the same amount.
Garlic powder
- Gives a gentle garlic background without overpowering the chicken flavor.
Dried parsley
- Adds color and a mild herbal note.
- You can use dried chives instead for a slightly oniony twist.
Dried thyme
- Classic with chicken and adds that “homemade soup” aroma.
- Rub it between your fingers as you add it to release more flavor.
Ground black pepper
- Freshly ground tastes best and gives a subtle heat.
Fine sea salt
- Adjust to taste, especially if your bouillon already tastes salty.

Basic Ingredient Ratios for the Dry Mix

This ratio makes about the equivalent of 3 cans of condensed cream of chicken soup:

2 cups nonfat dry milk powder
¾ cup cornstarch
¼ cup all-purpose flour
¼ cup chicken bouillon powder
2 tablespoons dried minced onion or 1 tablespoon onion powder
1 teaspoon garlic powder
2 teaspoons dried parsley
½ teaspoon dried thyme
½ teaspoon ground black pepper
1 teaspoon fine sea salt, or to taste

Equipment List

You only need simple kitchen tools:

Medium mixing bowl
Whisk
Measuring cups and spoons
Airtight jar or container with lid
Small saucepan for cooking the soup when you use the mix
Spoon or small whisk for stirring on the stove

Tips & Mistakes

Use low-sodium bouillon if you feel sensitive to salt, then add extra salt at the end if needed.
Whisk the dry ingredients thoroughly so the cornstarch and bouillon distribute evenly and the soup thickens smoothly.
Avoid clumps and lumps by mixing the dry mix with cold liquid before you apply heat.
Keep the heat at medium or medium-low when you cook the soup so the milk solids do not scorch.
Stir the soup constantly near the end of cooking because it thickens fast and can catch on the bottom of the pan.
If the soup thickens too much, add a splash of milk or broth until it reaches your preferred consistency.
Store the dry mix in an airtight container so it does not absorb moisture or pantry odors.
Label the jar with date and directions so you do not guess later.
Taste the finished soup before adding more salt since bouillon brands vary a lot.
If you want a smoother texture, skip dried minced onion and use onion powder instead.

How to Make Homemade Cream of Chicken Soup Mix Recipe

Step 1: Mix the Dry Ingredients

Add the dry milk powder, cornstarch, flour, chicken bouillon, onion powder or dried minced onion, garlic powder, dried parsley, dried thyme, pepper, and salt to a medium bowl. Whisk until everything looks evenly combined and no streaks of cornstarch or bouillon remain. The mix should look uniform and slightly speckled with herbs.

Step 2: Transfer to Storage

Spoon or pour the dry homemade cream of chicken soup mix into a clean, dry airtight jar or container. Press the mix down gently to remove air pockets, then seal the lid tightly. Label the container with the name, date, and quick directions such as “⅓ cup mix + 1¼ cups liquid = 1 can.”

Step 3: Make One “Can” of Condensed Soup

To replace one standard 10.5 ounce can of condensed cream of chicken soup, measure:

⅓ cup homemade cream of chicken soup mix
1¼ cups liquid (use water, chicken broth, or half milk and half broth for richer flavor)

Add the mix and liquid to a small saucepan while the liquid still feels cold. Whisk until the dry mix dissolves and no visible lumps remain.

Step 4: Cook Until Thick

Place the saucepan over medium heat. Stir frequently as the mixture heats, then stir constantly once it starts to steam and thicken. Cook for about 3 to 5 minutes until the mixture looks thick and glossy, similar to canned condensed soup.

Taste and adjust seasoning with extra salt or pepper if needed. Use the condensed soup right away in casseroles, skillet dishes, or soups, or cool it slightly if your recipe needs it at room temperature.

Step 5: Thin for Regular Soup (Optional)

If you want a bowl of cream of chicken soup instead of condensed soup, add more liquid. Stir in an extra ½ to 1 cup of broth or milk per batch and warm it gently until hot. Add cooked shredded chicken and vegetables if you want a full meal.

Variations I've Tried

Herb-heavy mix
I doubled the dried parsley and thyme and added a pinch of dried rosemary. This version tasted perfect in chicken and rice casseroles and slow cooker meals.
Gluten free homemade cream of chicken soup mix recipe
I swapped the all-purpose flour with a gluten free all-purpose blend and kept the cornstarch. The texture stayed thick and silky, and my gluten free friends happily ate seconds.
Dairy free style
I used coconut milk powder instead of dairy milk powder and mixed the soup with chicken broth. The flavor leaned slightly coconut, but it still tasted great in curries and creamy chicken skillet dishes.
Extra rich “holiday” batch
I used whole milk powder and mixed the soup with half chicken broth and half whole milk. This version tasted especially good in Thanksgiving leftover casseroles and chicken pot pie filling.
Mild garlic and onion version
I cut the onion powder in half and skipped garlic powder for a very gentle flavor. Kids who dislike strong onion flavor usually prefer this version.

How to Serve Homemade Cream of Chicken Soup Mix Recipe

You can use this homemade cream of chicken soup mix recipe anywhere you usually use canned cream of chicken soup. Stir it into chicken and rice casseroles, tater tot bakes, or noodle bakes for a creamy base. Use it as a sauce starter for skillet chicken with vegetables or as a shortcut gravy over mashed potatoes. Thin it with extra broth and add cooked chicken and frozen mixed vegetables for a quick, cozy bowl of soup.

How to store

Dry mix at room temperature
- Store the dry homemade cream of chicken soup mix in an airtight jar in a cool, dark cupboard.
- Use within 3 to 4 months for best flavor.
- Keep it away from moisture and heat sources so it does not clump.
Cooked condensed soup in the fridge
- Cool the cooked condensed soup to room temperature, then transfer it to a covered container.
- Refrigerate for up to 4 days.
- Reheat gently on the stove over low to medium heat, stirring and adding a splash of milk or broth if it thickens too much.
Cooked condensed soup in the freezer
- Cool the soup completely and portion it into freezer-safe containers or zip-top bags.
- Freeze for up to 2 months.
- Thaw overnight in the fridge, then reheat on the stove while whisking and loosening with a bit of broth or milk until smooth and hot.