After I realized how easy it is to make cream of chicken soup, I have never gone back to the store-bought version! This recipe is a dry mix recipe so it’s lightweight, easy to store and can be made in bulk. This version saves so much space, and you don’t have to worry about an expiration date.
About This Recipe
I learned about this recipe after years of living on the road and STRUGGLING to find the space I needed to be able to cook from scratch and feed my family healthy meals. My pantry was always filled to the brim with canned goods and no matter how many times I organized it just felt like there was never enough space and I was constantly going to the grocery store..
Once I started switching all my canned goods over to dry mixes I have saved SO much space in my pantry. Besides that, I am actually consuming way less preservatives and it’s still convenient to make food from scratch after a long day.
If you are wanting to build a from scratch pantry and you have no idea where to start, I have put together a free guide to help you get started without all the overwhelm. It’s called the FROM Scratch Pantry Guide.
The Recipe
I hope you enjoy this recipe as much as I do!!
Ingredients:
- 1/3 Cup of Cream of Soup Base (Recipe Here)
- 1 1/4 Cup Chicken Broth
Instructions:
There are a few ways of making this recipe and I want to share them all with you so you can make this no matter what you have ingredients you have in your pantry.
- You can add the soup base and chicken broth to a small saucepan.
- You can add the soup base, 1 1/4 cup of water and 1 1/4 Tsp of chicken Bouillon to a small saucepan.
- You can add the soup base, 1 1/4 cup of water and 2 Tbsp of freeze-dried chicken broth to a small saucepan.
Once you have decided which route you are going to take…
- Whisk all your ingredients together until it is a smooth consistency with no chunks.
- Bring the mixture to a slow boil while stirring consistently.
- Remove from the heat when your mixture has thickened to a cream of chicken soup consistency.
Storing Tips
This is one of the easiest recipes to make and store. The base mixture can be stored in bulk and takes up a third of the amount of space that cans will take up. I use this recipe constantly, so I prefer to make the base mixture in bulk.
You will want to make sure you are storing your dry mix in an airtight container. This is the container I like to use. It makes it very easy and convenient to grab, scoop and make.
Here is how you can make this in bulk and store it for long term storage. You will want to add an oxygen absorber and add it to a container you can vacuum seal. The oxygen in the air is what makes food go bad or stale. If you can eliminate air, it will last for much longer! Here are the long-term storage tools that I use on a regular basis.
Other Things You Can Make
This base mixture is very universal. You know the section of the grocery store that is all about “cream of….”? This mixture can make all those different flavors! This one is my most used and absolute favorite way to use the base mixture. Cream of Mushroom Soup.
If there are any other cream of soup recipes you would like to learn about, I’d love to hear your suggestions in the comment box below.
Other Favorite Recipes
- DIY Pantry Staples
- Burger Seasoning
- No bake Cookies
- Biscuit Mix
If you want to build a from scratch pantry, the recipes above are a great place to start! If you feel overwhelmed and you would like a little extra help, you can grab my FREE From Scratch Pantry Guide.
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Cream of Chicken Soup
After I realized how easy it is to make cream of chicken soup, I have never gone back to the store-bought version! This recipe is a dry mix recipe so it's lightweight, easy to store and can be made in bulk.
Ingredients
- 1 1/4 Cup Chicken Broth
- 1/3 Cup Cream of Soup Base
Instructions
- Add The Chicken Broth and Cream of Soup Base to a small saucepan.
- Whisk the ingredients together until they are fully combined.
- Bring the saucepan to a slow boil, while stirring continuously.
- Once the mixture has thickened, remove from heat.
- Use immediately or let cool.
- Use in any of your favorite recipes that call for cream of Chicken Soup.
Notes
Here is the Cream of Soup Base Recipe.
If you do not have chicken broth you can use:
- 1 1/4 Cup Water and 1 1/4 Tsp Chicken Bouillon Powder (or)
- 1 1/4 Cup Water and 2 Tbsp of Freeze-Dried Chicken Broth
Here is a Cream of Mushroom Soup Recipe!
Want help building your "from scratch" pantry?
Grab My FREE From Scratch Pantry Guide.
