Condensed Cream of Chicken Soup


Make your own Condensed Cream of Chicken Soup just like you buy from the store. I can’t tell you how much money I have spent on store-bought Condensed Cream of Chicken Soup. This recipe is a dry mix that you can store in a jar and later make into a condensed soup in a matter of minutes. It only takes 1/3 cup of dry mix to equal one can of condensed soup. You can make many cans of soup with this one delicious recipe! Use this whenever it calls for canned cream of chicken soup in your recipes.

Source: Mennonite & Amish Recipes and more by Debi Schulz






In a quart glass jar with an

airtight lid, combine all of the

ingredients by shaking well.




Mix 1/3 cup of dry mix with 2/3 cup

water in a saucepan. Cook over medium

heat, stirring constantly, until thickened.

This will only take a couple of minutes.



Use in recipes just as you would

a store-bought can of soup.


Condensed Cream of Chicken Soup



  • 2 cups non-fat dry milk
  • 3/4 cup cornstarch
  • 2 Tbsp dried minced onion
  • 1/2 tsp black pepper
  • 1/4 cup chicken bouillon powder or dry soup base
  • 1/8 tsp ground thyme (optional)
  • 2/3 cup water for each soup can


  1. Pour all of the dry ingredients into a quart glass jar with an airtight lid and shake until completely combined.


  1. To make the equivalent of one can of soup, shake the dry mix and place 1/3 cup of the dry mixture with 2/3 cup of water into a small saucepan over medium heat.
  2. Heat until the soup becomes thick and bubbly, stirring constantly.
  3. Let cool and use in your favorite recipes.

Categories: Soup


  1. I misplaced my recipe for this. I do remember making it with chicken stock, milk and a few other ingredients. I was happy because it was gluten-free. I’ll have to see if I can find the recipe again. I like your version too because it has a shelf life.

  2. What a great idea. I don’t use canned soups anymore so am having to figure out a substitute each time. This will come in handy. Thanks.

  3. I use Nido powdered whole milk exclusively now instead of the non-fat. I’ve noticed that the grocery stores now don’t even carry the large four-pound package of non-fat that I used to buy for decades.

    Happily we’re finding the full fat variety more suitable for yogurt, too. I also use it in homemade cocoa mix.

    Virtual hugs,


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