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!
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.
Cream of Chicken Soup Recipe (Mix)
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)
- Mix all the ingredients together.
- 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.
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