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Hey there, soup lovers!
Are you tired of store-bought mixes? I totally get it! That’s why I’m excited to share my easy recipe for homemade cream of chicken soup mix.
It’s rich, creamy, and tastes way better than anything from a can. Plus, you can whip it up in no time!
Perfect for when you need a comforting meal or want to spruce up your favorite dishes.
Let’s dive in and make some magic in the kitchen!
Suggestions for Ingredient Substitution
Nonfat dry milk powder can be replaced with coconut milk powder for a dairy-free alternative. This substitution maintains a creamy texture and adds a subtle coconut flavor. Use a 1:1 ratio, but note that the final product may be slightly richer. All-purpose flour can be swapped with cornstarch or arrowroot powder for a gluten-free option. Use half the amount of cornstarch or arrowroot as you would flour, as these thickeners are more potent. Chicken bouillon powder can be substituted with vegetable bouillon powder to create a vegetarian version. Use the same amount, but be aware that this will alter the flavor profile slightly. For those seeking a lower-sodium option, consider using a low-sodium bouillon powder or making your own seasoning blend with herbs and spices.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 550-600
- Protein: 35-40 g
- Fat: 1-3 g
- Carbohydrates: 110-120 g
Ingredients
- 1 cup nonfat dry milk powder
- 3/4 cup all-purpose flour
- 1/4 cup chicken bouillon powder
- 1 tablespoon dried onion flakes
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons dried celery flakes (optional for cream of celery soup)
- 1/4 cup dried mushrooms, finely chopped (optional for cream of mushroom soup)
- 1/2 teaspoon dried sage (optional for cream of mushroom soup)
Step 1: Combine the Dry Ingredients
In a medium-sized bowl, mix together the following dry ingredients: 1 cup of nonfat dry milk powder, 3/4 cup of all-purpose flour, 1/4 cup of chicken bouillon powder (or vegetable bouillon for a vegetarian option), 1 tablespoon of dried onion flakes (or onion powder), 1 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of ground black pepper.
Stir well to ensure everything is evenly combined.
Step 2: Create Flavor Variations
If you wish to prepare different flavors of the soup mix, divide the blended dry mixture into three equal portions:
- For a basic cream soup mix, leave one of the portions unchanged.
- For cream of celery soup, add 2 tablespoons of dried celery flakes to the second portion.
- For cream of mushroom soup, add 1/4 cup of finely chopped dried mushrooms and 1/2 teaspoon of dried sage to the third portion.
Step 3: Store the Mix
After flavoring each portion as desired, transfer them into separate airtight containers or resealable bags.
This will keep your soup mixes fresh and ready to use at any time.
Step 4: Prepare the Cream Soup
When you’re ready to use the mix, select the desired flavor and measure out 1/3 cup of the cream soup mix.
In a small saucepan, combine the mix with 1 cup of water.
Whisk continuously over medium heat.
Step 5: Cook Until Thickened
Continue to whisk the soup mixture over medium heat until it thickens and reaches a creamy consistency, which should take about 5 minutes.
Step 6: Use in Your Recipes
Once the soup has thickened and is smooth, it’s ready to use.
This makes an excellent substitute for canned cream of chicken soup in various recipes, adding flavor and creaminess to your dishes.
