Homemade Cream of Chicken Soup Base (Dry Pantry Mix)

If there’s one pantry mix I never let run out, it’s this cream of chicken soup base.

This simple dry mix replaces the canned soups so many recipes call for — casseroles, skillet meals, pot pies, slow cooker dinners — without the additives, fillers, or last-minute store runs.

Once it’s mixed and stored in your pantry, supper gets easier. And that’s the whole point.

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Why I Keep This Mix Stocked

Cream soups show up in so many comfort-food recipes, but canned versions can be expensive and heavily processed.

This homemade version:
    •    Uses simple pantry ingredients
    •    Stores well
    •    Comes together in minutes
    •    Tastes just as comforting

It’s one of those “quiet helpers” in the kitchen — not fancy, just dependable.

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Homemade Cream of Chicken Soup Base (Dry Mix)

This recipe makes a dry pantry mix you can store and scoop as needed.

Ingredients

• 1/2 cup powdered milk
• 1/4 cup all-purpose flour
• 2 tablespoons powdered chicken bouillon
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery seed
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 teaspoon sugar

(If your bouillon is salty, you won’t need additional salt.)

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How to Make the Dry Mix
    1.    Add all dry ingredients to a pint-size jar with an airtight lid.
    2.    Shake well or sift together until fully combined.
    3.    Label and store in a cool, dry place.

That’s it — your soup base is ready whenever you need it.

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How to Make Cream of Chicken Soup from the Mix

When you’re ready to cook:
 

1. Use 1/3 cup of the dry mix added into 1 and 1/4 cup of water or 1 cup water and 1/4 cup milk (for a creamier soup).
2. Whisk well and cook on stovetop for 5 minutes.

Use immediately in your recipe, just like canned cream of chicken soup.

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How I Use This Mix

This base works beautifully in:
    •    Chicken and rice casserole
    •    Pot pie filling
    •    Skillet meals
    •    Slow cooker recipes
    •    Baked chicken dishes

Anywhere a recipe calls for “1 can cream of chicken soup,” this works.

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Storage Tips
    •    Store in an airtight jar
    •    Keep in a cool, dry pantry
    •    Use within 6 months for best flavor

I like to keep mine on the front shelf because it gets used often.

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From-Scratch Cooking Made Easier

This mix isn’t about perfection — it’s about preparation.

A stocked pantry means fewer decisions, fewer grocery trips, and calmer evenings in the kitchen. That’s the kind of cooking I believe in.

If you’re building your pantry one mix at a time, this is a great place to start.