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Easy Cream Of Chicken Soup Recipe

Try this Easy Homemade Cream of Chicken Soup Recipe that you can store and just add water when you need it. Then you'll have quick and easy soup anytime!

Try this Easy Homemade Cream of Chicken Soup Recipe that you can store and just add water when you need it. Then you’ll have quick and easy soup anytime!

Try this easy cream of chicken soup recipe that you can store and just add water when you need it. Quick and easy soup anytime!

Homemade Cream of Chicken Soup Recipe

Jill, I love Cream of Chicken soup. Could a person use your white sauce base for a homemade version of the soup I buy in a can???

You could use that or we have a Cream Soup Mix in volume 1 of our Dining on a Dime Cookbook that you could use, too. If you use the white sauce recipe just add the last 5 ingredients of the following recipe to the white sauce or make up this recipe to keep on hand.

Cream of chicken soup is a very versatile recipe that you can eat just as it is, but it is also useful for many kinds of recipes or casseroles. It’s perfect as a base for many common recipes. If you don’t have any on hand or if you’d just like to make your own, here is an easy recipe for cream of chicken soup.

This recipe can be adapted to make other cream soups as well. For example, we include instructions here for how to make it into cream of mushroom soup using canned mushrooms. You could also slice fresh mushrooms and add them shortly before cooking.

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Cream of Chicken Soup Recipe (Mix)

Try this easy cream of chicken soup recipe that you can store and just add water when you need it. Quick and easy soup anytime!
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★★★★★

5 from 1 reviews

  • Author: Jill

Ingredients

Units

2 cups dry milk
1 1/4 cups cornstarch or 2 1/2 cups flour
1/4 cup chicken bouillon powder
2 Tbsp. dried onion flakes
1/2 tsp. pepper
1 tsp. thyme (optional)
1 tsp. basil (optional)

Instructions

  1. Mix all the ingredients together.
  2. Store in an airtight container.

To use: If the cream of chicken soup mix is made with cornstarch, add 1/3 cup mix to 1 1/4 cups water.

If the cream of chicken soup mix is made with flour, add 1/2 cup mix to 1 1/4 cups water.

This makes concentrated casserole consistency. For soup consistency, double the water.
For cream of chicken soup use as-is.
For cream of mushroom soup add one can of mushrooms.
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Reader Interactions

Comments

  1. Cheri Magee

    April 30, 2012 at 12:51 pm

    Can you make this mix with Arrowroot instead of cornstarch?

    Thanks!

    Reply
    • Jill

      April 30, 2012 at 2:03 pm

      You know I never have but I do know many people interchange arrowroot for cornstarch in things so I don’t know why you couldn’t. You could pretty much interchange any thickening agent in a case like this.

      Reply
  2. Carla

    May 1, 2012 at 9:49 am

    Love your recipe. Could I add canned mushrooms? I don’t know why not. I used to use Campbell’s Cream of Mushroom Soup as a base for casseroles, especially tuna/noodle casserole. I can obtain gluten free pastas, as my husband has been diagnosed with celiac disease and must eliminate gluten from his diet. This includes all products with wheat, barley and some oats. The Campbell Company has yet to come up with a gluten free Cream of Mushroom soup, so I will glady incorporate your recipe into my list of gluten free recipes.
    I never used flour to thicken gravies or sauces, I always used corn starch even before my husband’s diagnosis. Why you may ask, as flour is so much cheaper? Because I learned to cook from my grandmother who, also, used corn starch. Now that was a long, long time ago, as I am 75.
    Interesting side line. Many older adults are being found to have a sensitivity to gluten, due to all the additives in our foods, which destroy the villi in the small intestine, making it impossible to digest gluten.

    Reply
    • Jill

      May 1, 2012 at 9:52 am

      I don’t know why you couldn’t use mushrooms in this. This is really just a base and you could add any different flavor you would like to to it.

      Reply
  3. Melanie

    May 1, 2012 at 3:35 pm

    Does this recipe make the same amount as a regular can of soup?

    Reply
  4. Susanne Berg

    June 6, 2012 at 4:01 pm

    Here’s a casserole that uses cream of chicken.

    Take 2 skinless, boneless chicken breasts and cut both in half lengthwise to make 4 pieces. In a large bowl mix the equivalent of 2 cans of cream of chicken soup with 2 cups frozen veggies, rice, 1 tsp of basil and enough water to cook the rice. Mix everything and place in casserole dish, then press chicken breast into the mixture. Then cover with aluminum foil and bake at 350 degrees one hour or until chicken is done. Serves 4.

    Reply
  5. Joyce

    September 13, 2012 at 9:25 am

    My grandson is allergic to milk and milk products. Most bouillon we’ve seen is questionable for use, and we use rice milk for the milk. Can you tell me how to substitute rice milk for the powdered milk and a substitute for the bouillon. I wondered if chicken broth could be a substitute. Thank you for any help.

    Reply
    • Jill

      September 13, 2012 at 9:43 am

      Joyce I am not sure on the powdered milk unless you try a speciality store which may carry some sort of dry rice milk but yes the bouillon is easy to exchange by just making your own or using chicken broth. Here is a recipe off of the web site for Homemade Chicken Stock. The main difference between stock and broth is you just cook stock down a bit more.

      Reply
      • grandma

        September 18, 2012 at 7:49 am

        found a way to make my own chicken bouillon in cubes. lots of work the way he did it but I do it slightly different.
        that way you know what is in it and it stores well.
        I have also used coffee mate in place of milk in the cream soups. just have to start adding a bit at a time to get it right for you.

        Reply
  6. Dreamerpoet

    September 13, 2012 at 10:54 am

    Jill when I click on that link I get a blank page with text that says :You do not have permission to preview drafts

    Reply
    • Tawra

      September 13, 2012 at 1:12 pm

      What link are you trying to click on that’s not working?

      Reply
  7. Susanne Berg

    September 13, 2012 at 12:13 pm

    Joyce,

    I read your comment about the cream of chicken soup and what I would do is substitute rice flour for the milk powder. It has no gluten and is usually tolerated by those with allergies.

    Best regards,
    Susanne

    Reply
  8. Dreamerpoet

    September 13, 2012 at 9:09 pm

    oops thought it was clear it’s the one in Jill’s comment :)

    Reply
  9. Dreamerpoet

    September 14, 2012 at 9:01 pm

    https://www.livingonadime.com/homemade-chicken-stock-recipe/?preview=true&preview_id=20629&preview_nonce=3867e32fd5

    Reply
    • Susan

      April 2, 2017 at 2:23 pm

      https://www.livingonadime.com/homemade-chicken-stock-recipe/

      Reply
  10. Carla

    September 17, 2012 at 7:18 pm

    I am just sorry that the Campbell Company is not willing to consider making their cream soups, which are great in recipes, gluten free.

    Reply
    • Jill

      September 18, 2012 at 7:43 am

      Carla they probably have the same problem that we do. As much as we try to accommodate everyone it is almost impossible to make all our recipes such that they are “free” of everything that some people have problems with. To complicate things almost every year there is a new something that we are no longer suppose to eat and that last a few years then is thrown by the wayside for something else. Please don’t think I am not being understanding because Tawra (my daughter) is on a gluten and everything free diet right now so I understand what you are going through and know it is hard but it is like me being left handed. All my life I have had to use things which are not as easy to use and inconvenient for me because of my left had. We all have handicaps. It would be so nice if we were identical but we aren’t. In away it is actually good that we aren’t because it teaches to adapt, try different things and to use our mind and skills to overcome a situations even invent new things.

      One last thing when a company has to change something even something as simple as a label, it is a great expense to do that and that expense shows up then in the price of the food. It isn’t always the drought or the government that is causing prices to go up. It is the demands of the people. Each time a company has to add or take away something it reflects in the price. It isn’t a coincidence that when people started holler about MSG that food prices started jumping up. The sad thing is that they now have found that people really aren’t allergic to it. Even the very famous doctor who first came up with the idea said he was very wrong but the damage is already done.

      Reply
  11. Carla

    September 18, 2012 at 12:37 pm

    Jill, I can understand the problem that a company, Campbell is the one to which I referred, has with changing a well known recipe for their soups. It is expensive and many people resist change. Progresso’s Cream of Mushroom Soup is gluten free and they state that on their label. Although, Progresso soups are not diluted, Campbell cream soups do need to be slighty diluted for casseroles, this means that I use two cans of Progress’s Cream of Mushroom Soup, but it is worth it. My husband was diagnosed by his gastroenterologist as having Celiac Disease. This inability to absorb gluten, Celiac Disease) is found in 1 out of 100 people over the age of 70. Why does this happen? Our gastroenterologist believes that it is due to the many additives that are found in food that we older folks have eaten over the years.
    So I say, “Kudos” to Progresso for taking this into consideration and making their Cream of Mushroom Soup as well as their New England Clam Chowder gluten free. Yes, we can make our own soups for casseroles, but at nearly 80, after nearly 60 years of cooking, I like to take the “easy way out,” and use a canned soup for the occasional casseroles that I prepare.

    Reply
  12. Grizzly Bear Mom

    March 20, 2013 at 1:11 pm

    Instead of using flour, corn strach or another thickener puree about 1/2 of a soup and its vegetables and in your blender, and add it back in. The pureed vegetables thicken it up.

    Because I have sooo many upper respiratory and sinus infections I gave up dairy. I used to have 7 infections a year. Three months dairy free with no infections.

    Instead of dairy I tried rice and soy milk. To me they seemed to be merley be white colored and thickened water. I didn’t see a point in purchasing them again. Did I miss anything good?

    Reply
  13. Christina

    May 16, 2013 at 10:03 am

    I am really excited to see this recipe for a cream soup mix using flour instead of corn-starch. Can you tell me which type of flour works best in this recipe? Does it need to be a super-fine flour?

    Thank you!

    Reply
    • Jill

      May 16, 2013 at 10:44 am

      Our recipes always use all purpose – just old regular- flour unless other wise stated in the recipe which isn’t often. I shy away from recipes where I have to buy things that I can only use in a few recipes and try to stick with the recipes that use every day ingredients and that the ingredients can be used to make many different things. It saves me money, time, energy and having to figure out ways to store many different things. Oops! Sorry got a little long winded on your simple answer. : )

      Reply
  14. Rhond Lewis

    March 20, 2014 at 10:20 am

    Boullion is filled with sodium,and since I am trying hard to limit my families intake, do you have any tasty substitution?

    Reply
    • Jill

      March 20, 2014 at 12:27 pm

      I’m not sure there is but you need to really look at this and consider that you are maybe getting only about 1/2 tsp. of bullion if that much.

      Reply
  15. Nancy

    March 20, 2014 at 5:51 pm

    I used the juice from the can of mushrooms as part of the 1 1/4 cups of water. For some reason, the soup tasted awful. Then we added butter. Real butter. That transformed awful soup into AMAZING cream of mushroom soup! I’ll never buy canned cream of mushroom soup again.

    Reply
  16. Angela Perpingon

    August 14, 2014 at 7:39 pm

    If I wanted to make a bowl of soup, how long would I heat it and at what temperature?

    Reply
    • Jill

      August 15, 2014 at 8:14 am

      In the microwave put it in for a minute, check and see if it is warm enough for you, if not heat it some more. As far as temperature goes it doesn’t matter just what ever temperature you want to eat it at. It is like regular can or homemade soup as far as temperature goes.

      Reply
  17. J'Marinde

    March 13, 2015 at 11:09 am

    Amazon.com sells a selection of allergen free bullion’s. Check out “Better than Bullion,” “Herb ox” and “Edward & Sons.” Hope this helps.

    Reply
  18. Marla

    December 19, 2018 at 4:55 pm

    I can find minced onions, or onion powder but not flaked dos it matter or dose it have to be flake

    Reply
    • Jill

      December 24, 2018 at 1:30 pm

      You can use the onion powder in this just fine.

      Reply
  19. Brenda D.

    April 4, 2019 at 12:37 pm

    Thank you! I am teaching a 4-H class on pantry mixes this weekend. I will add this to it. I’m going to teach my group how to make homemade biscuit/pancake mix, hot chocolate mix, dry cake/brownie mix, and now I’ll add this cream soup mix. I thought I’d teach the kids how to make it and then we’ll make a recipe book with the mix as the base and then put recipes behind it they can make from their various mixes. In next week’s class I’m also teaching them how to divide and double a recipe. Things that might seem simple to you and me, but the kids’ parents haven’t taught them or even the parents don’t know. My first class was “thinking your drink”. We talked about all the different types of drinks we like then I showed them how many calories, fat, and sugars were in a serving and that those calories count in your overall health too. It’s been a fun and pretty eye opening experience. They are learning a lot and I’m having a really good time teaching and watching their lightbulbs come on. :)

    Reply
    • Jill

      April 5, 2019 at 9:59 am

      I am so grateful for you teaching the kids how to divide and double a recipe. Would you believe it is one of our biggest questions from adults.They either don’t know you can divide or don’t know how to divide or double a recipe.

      Reply
  20. donna j burham

    April 4, 2019 at 3:31 pm

    Hi Jill: I haven’t written in a long time, Hope you and Tawra are doing well. Thanks for posting this.! I’m finding “cream of” soups are becoming way to expensive,(almost $2/can here) and I’ve even found a way to make home made golden mushroom, (it’s basically just adding some coloring, like a tiny bit of Worcestershire sauce. Your recipe is much healthier, and so much less expensive!.. Donna B

    Reply
    • Jill

      April 5, 2019 at 9:54 am

      Hey Donna we are doing great thank you. You are right on the soup – it is getting so expensive. I was looking at it just this morning and decided not to buy any because it was so much. Good tip on the golden mushroom soup too. Thanks

      Reply
  21. Ash

    April 24, 2019 at 9:45 am

    Just an fyi for others Aldi now sells organic cream of chicken soup. Thei gredients aren’t to bad.

    Reply
  22. Sheri

    April 6, 2022 at 3:22 pm

    Amazon.com has lots of Lactose Free powdered milk.
    Just put in the search area Lacose free powdered milk and you will see!

    I too cannot drink or eat any dairy products. I will buy some!

    ★★★★★

    Reply
  23. Sheri

    April 6, 2022 at 3:36 pm

    How much does this make? it seems like alot.
    Is it equal to one can of cream of chicken soup?

    Reply
    • Jill

      April 7, 2022 at 10:26 am

      This is equal to ABOUT 8 of the small cans of soup. It makes a lot because you can store it for 2-3 yrs or more. If you don’t want to make that much then you just need to half the recipe. In the instructions where it says To Use that amount is equal to 1 can of soup.

      Reply

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