Sure! Here’s a structured write-up for Homemade Cream of Chicken Soup Mix with your specified sections and paragraph counts:
🍗 Homemade Cream of Chicken Soup Mix
Introduction
Homemade Cream of Chicken Soup Mix is a pantry game-changer that helps you skip the canned stuff without sacrificing flavor.
It’s quick to make, cost-effective, and stores beautifully, so you always have it on hand when a comfort food craving strikes.
Whether you’re making casseroles, creamy soups, or need a thick, savory base, this dry mix does the job with ease.
Ingredients
Ingredients:1¾ cups all-purpose flour1½ cups dry milk powder3 tbsp chicken bouillon1½ tbsp dried chopped onion🥄
Instructions
Start by grabbing a large mixing bowl to combine all your dry ingredients. Pour in the flour, milk powder, chicken bouillon, and dried onions.
Mixing everything together evenly ensures that each scoop of the mix will be perfectly balanced when you use it later.
Using a whisk is a great way to break up any clumps and distribute the ingredients thoroughly.
It also helps the mix stay fluffy and uniform, especially important when storing for long periods. The ingredients should be well-blended but not packed down.
Once everything is combined, transfer the mixture into a clean, dry mason jar or an airtight storage container.
A wide-mouth jar makes it easier to scoop out your desired amount, and a tight seal helps keep moisture out.
It’s a good idea to label the jar with the name and instructions for use.
Write something like “½ cup mix + 1¼ cups water = 1 can condensed soup” directly on the lid with a permanent marker.
This helps you avoid grabbing the wrong portion or forgetting the ratio when you’re in a rush.
Store your mix in a cool, dry place like a pantry or cupboard. If you live in a humid environment.
you can toss in a food-safe desiccant packet to help absorb moisture and extend shelf life. With proper storage, this mix can last several months.
When ready to use, measure out half a cup of the dry mix and whisk it into one and one-fourth cups of water.
Cook over medium heat while stirring continuously until the mixture thickens and bubbles slightly, mimicking the texture of canned condensed soup.
Use it immediately in your recipes or let it cool and store it in the fridge for a day or two if prepping ahead. It works wonderfully in casseroles, pot pies, pasta bakes, and more.
How to Make
To make the mix, ensure your ingredients are completely dry and fresh. Moisture can cause clumping or spoilage over time, which is why dry milk and powdered bouillon are the go-to choices for this shelf-stable version.
Start by carefully measuring your flour. You can spoon it into the measuring cup and level it off with a knife to avoid packing it down too tightly, which might affect the final texture. The flour is what gives the soup its thick, creamy base when rehydrated.
The dry milk powder can be found in most baking aisles and offers the creamy flavor of milk without the need for refrigeration. If you prefer a richer soup, consider using whole milk powder instead of non-fat.
Choose a high-quality chicken bouillon, whether it’s in granule, cube, or powder form. If using cubes, crush them finely before adding them to the mix to ensure even distribution. A better bouillon quality will elevate the entire flavor profile.
Dried chopped onion not only adds flavor but also mimics the small onion bits found in some commercial soups. You can pulse it in a food processor if you prefer a finer texture that blends more smoothly into your finished dishes.
Combine all ingredients thoroughly. Using a large bowl gives you room to mix without spilling. A whisk or sifter works well to break up any lumps and blend everything uniformly.
Store in an airtight container. Mason jars are ideal for storage, but any container with a tight-fitting lid will do. Keep it in a dry spot, away from heat or light to preserve freshness and flavor.
Labeling is essential. Write clear instructions on the lid or jar so you won’t forget the ratio: half a cup of mix with one and one-fourth cups of water equals one can of condensed soup. This is a helpful reminder for quick meal prep.
Variations
To create a cream of mushroom soup mix, simply swap out the chicken bouillon for mushroom bouillon and add a tablespoon or two of finely chopped dried mushrooms. This tweak keeps the convenience but changes the flavor profile entirely.
If you need a dairy-free version, replace the dry milk powder with a plant-based alternative such as coconut milk powder or soy milk powder. Choose one that reconstitutes smoothly for the best results.
For added seasoning, you can include a teaspoon of garlic powder, a dash of black pepper, or a pinch of thyme or parsley. These give your mix more complexity and are especially nice in more flavorful recipes like pot pies.
Some people like to reduce the amount of flour and add cornstarch or arrowroot powder instead, especially if they want a smoother or gluten-free mix. Use a 1:1 substitution but be sure to test the thickening power.
A spicier twist can be made by adding a bit of cayenne pepper or smoked paprika. This version works great in Tex-Mex or spicy chicken casserole dishes that benefit from a little extra kick.
You can also make a low-sodium version by using reduced-sodium bouillon and keeping added salt to a minimum. This allows more control over seasoning in the final dish, especially for people with dietary restrictions.
Lastly, experiment with herb blends like Italian seasoning or poultry seasoning. Just a teaspoon can add a unique twist to your standard mix and help tailor it to your favorite dishes.
Tips
Always use a dry spoon when scooping out the mix. Any moisture introduced to the container can cause clumping or spoilage over time, reducing the shelf life of your mix.
Keep your storage container in a cool, dark place. Heat and light can degrade the quality of your dry ingredients and lead to stale flavors or shorter shelf life.
Label the container clearly with the mixing instructions. This eliminates guesswork and speeds up your cooking, especially helpful during hectic weeknight dinners.
If you’re making large batches, consider storing smaller portions in separate jars or vacuum-sealed bags. This helps maintain freshness and allows you to grab only what you need without opening the main container frequently.
Use a fine-mesh sieve or sifter when mixing if you notice clumps in your flour or milk powder. This ensures your final mix blends smoothly into your recipes without lumps.
Taste your cooked soup base before adding it to recipes. Some bouillons are saltier than others, so you may want to adjust seasoning or reduce added salt in your dishes accordingly.
Make this mix in bulk and share it as a thoughtful homemade gift. Tie a ribbon around the jar and include a handwritten tag with instructions for a useful, personal touch.
Conclusion
Homemade Cream of Chicken Soup Mix is a simple but powerful addition to your pantry. It’s easy to make, customizable to suit different dietary needs, and works as a reliable substitute for canned soup in countless recipes.
With just a few ingredients and five minutes of prep, you can enjoy the convenience of store-bought condensed soup with the satisfaction of homemade quality. Whether you’re cooking for your family or prepping make-ahead meals, this mix is a kitchen essential worth keeping on hand.
Let me know if you’d like this formatted for a printable card, blog post, or social media graphic!