Let’s be honest…there are times when I’m just lazy. I might run out of Homemade Cream of Chicken Soup and be too busy to make more…or too lazy. I try to always keep some in the freezer, but sometimes I run out. I know it’s quick and easy to whip up a batch, but I’ll be honest again. If I see a recipe that calls for it and I know I have to make some because I’m out – I pretty much nix that recipe. Can I get a witness?!
While I just love cooking, and don’t mind making the homemade cream of soup, sometimes I just can’t get around to it…and for those times, there is this lovely stand-in made with dried ingredients. Having this in the cabinet makes me feel like I can conquer any cream-of recipe! It also makes me feel like I need a casserole – casseroles are where it’s at.
Okay, so this recipe uses powdered milk and cornstarch. I know there are really strict hard-core foodies out there who would scream and cry and foam at the mouth because I’m using dried milk…but as we all know, I’m not a strict hard-core foodie.
Yes, I understand that dried milk might not be a “whole food.” But let’s just get something out of the way here – to me, using this mix that I made is 100 times better than using a can of cream-of soup from the store. I know what’s in this…because I made it. The ingredients on the dried milk say: organic skim milk. While I am a firm believer in whole milk, I don’t mind using skim dried milk.
*Note – Dairy Free? Use Rice Milk Powder.*
I do realize that using high quality ingredients is better – so, I went with a non-instant version of dried milk and I opted for the organic. Also, because GMO corn gives me the freak out, I also opted for organic cornstarch. Could you use arrowroot? Probably…but I wanted to use cornstarch. Why? Who knows…just go with it. I easily found these ingredients at Vitacost.
This really is super easy. Put all the dry ingredients in a bowl and whisk. Store in an airtight container in the pantry. The only thing you could mess up here is to create a huge cloud of dry milk while mixing too hard. But really…who would do that? *Cough*
Now, here is the tricky part – you have to make it into a soup. For cream-of chicken soup, you’ll mix your powder with chicken broth. For cream-of mushroom soup, you’ll use water and some diced, cooked mushrooms…and for cream-of celery soup, you’ll mix it with water and add some celery seed or diced, cooked celery. I’ll provide instructions below in the recipe.
Casserole dishes all across America are happy again! They’re going to be pulled out of their dusty cabinet homes and be used for Chicken Spaghetti. It’s a miracle.
This recipe is brought to you by the Stacy Is Freaked Out By GMO Corn Coalition. We accept casserole donations.
Cream-Of Soup Mix
Adapted from Taste of Home
- 2 cups dry milk powder (non-instant is preferred) Dairy Free? Use rice milk powder.
- ¾ cup organic cornstarch (to avoid GMOs)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- Mix all ingredients together with a whisk.
- Store in an airtight container.
To make into soup:
- Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
- On medium heat, bring to a boil.
- Cook and stir for 2 minutes, until thick. Cool.
This amount = 1 can condensed cream-of soup.
For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to soup after it thickens
For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.
How much does this cost to make?
I like your style! I love to cook and actually work in a school cafeteria. Our cafeteria attempts to provide healthy delicious meals and a variety of fruits and vegetables. So many women do work outside the home and by the time they get home–they are exhausted! Also there are many single parents out there. Our goal is also to provide the children with variety. Our school serves fruits like: watermelon. blueberries, and strawberries!! Mmm Thanks for your website and I commend you on being a stay at home mom and home schooling.
Thank you! It’s a blessing.
How long does the powder last in storage?
It would depend on what the expiration date says on the items you purchase.
II seen this on Pinterest. I am surprised to see the container it is shown in. I still have 3 of these. My mother got them with Tang in them years ago. She gave them to me. I use them all the time. I will surely use the recipe for cream soups. Thank you for reminding me where these jars came from.
Mine was from my mom! 🙂
This is great! I have so many recipes that call for condensed cream of soups, and I really hate using them. This is perfect! I’ve been using it for months now, and won’t ever go back to the cans!
Stacy I am dairy intolerant and boycott all GMOs can you tell me where to get these ingredients. on line I hope because I am disabled and can’t shop. I usually make Soy Cream sauce in the microwave. But this is a neat option. I used to grow celery in the garden but the work you have to do to make it edible is unreal. It was bitter, very strong and stringy. So pull it wash it chop it dehydrate it and keep in a tight gallon jar. Any time you want to make broth or soup a handful will give plenty of nice celery flavor. No additives, dirt cheap.Save the expensive store ought celery and celery seed for where they have to be. No additives either ( read spice labels before you buy). Maryanncoy1@ gmail.com
Yes, MaryAnn. You should be able to find all that you need at Vitacost.com. 🙂
My family has a favorite recipe for cheesy potatoes that calls for cheddar cheese soup. How much shredded chedder do you think would turn this into cheddar cheese soup?
I would probably add 1 cup of shredded cheese.
Is that … a Maxwell House coffee jar from the 1970s?
Oh thanks for the soup recipe BTW! I find that “cream of” soup is the best way to eat lentils, which are very good for you but taste like dirt.
Why yes it is! 🙂 #ilovejars
I love this! I haven’t used cream of anything (ever in my cooking, but I’m also only 27, so I haven’t had years of cooking) because of the salt factor. But you have provided other great reasons to avoid it!
We are HUGE salt fans here…but we use Real Salt. Have you tried it??
My son is gluten sensitive so I’m just learning how to go gluten free. I know regular canned crem soups are loaded with gluten… should this be a good substitute?
I wish I could say, Deb…but I’m afraid to comment much because I’m not knowledgeable about gluten free things. 🙁
Use non-dairy powdered coffee creamer in an equal measurement. That will equate the Gluten intolerant community.
It is gluten free! Its also why I picked this recipe to make my own blend because everything here is gluten free.
I made this earlier today. OMG it is delish!! The end product is very tasty and easy to make. Much “fresher” and healthier? I will never buy another can of cream of anything.
I am totally afraid to ask this question because I use CREAM OF soups ALL the time…but here goes….why are they so scary? Do I really want to know? Especially since I am at work right now and the crock pot is on at home with cream of chicken, cream of celery, chicken broth, carrots and chicken breasts cooking away…and I am really looking forward to supper!! :S
They just have a lot of additives that aren’t necessary when you can make your own without all those. 🙂 And it’s easy!
I would use my freeze dried mushrooms or freeze dried celery to make the variations.
My friend mentioned for me to use powdered creamer instead of the powdered milk… What’s your opinion?
I wouldn’t do that – because powdered milk is actually milk – I think powdered creamer is non-dairy.
What about dehydrating mushrooms and then grinding them down and add to powdered mix? And the same with celery? I have a cream of chicken already mixed with chicken bullion. Just wondering if it has ever been done.
I haven’t done it, but it should work. You could just add the dehydrated items when you were cooking the soup?
How long do the dry ingredients stay fresh after making a batch? I’m new to making things like this and I want to be sure I don’t make too much and let it go bad. THANKS!!
It will keep for months in the fridge. 🙂
As of Dec 22, 2014: I was searching on A…zon for organic dry milk. The product you show in your photo has been discontined (found on their web site) as of November 2014. The ones on A…zon are SKY HIGH. It would make a gallon of milk almost $20. I love my creamy soups but this is ridiculous. Even Now Foods products are sky high for nothing. Regular dry milk (non-organic) might be the only choice and I’ll have to live with it because it will be better than the canned variety. ugh
I’ve been using Bob’s Red Mill from Vitacost. 🙂
I did not find Bob’s Red Mill cornstarch in an organic form. And dry milk is so expensive no matter what….I’m going to have to formulate something myself to find a better alternative to cream of whatever soup. Maybe organic half and half, organic flour and organic chicken broth or mushrooms….hmmm…..Back to the drawing board. I did check Vitascost and shoporganic.com and amazon.
No, it’s not organic. That’s just what I am using these days. 🙂 I do sometimes buy organic cornstarch from Tropical Traditions. If you watch for their free shipping, that’s the best time to shop with them. 🙂
Also, you might find this helpful: http://www.stacymakescents.com/homemade-cream-of-chicken-soup
I use unflavored non-dairy creamer. Use in equal amounts that you would use for powdered milk. VERY GOOD equivalent.
Stacy, I am “newer” to your blog & already loving it! You always make me smile! I am so happy to see I am not the only one who belongs to the “Freaked out by GMO corn coalition!! 🙂
🙂 Welcome!
How many cups does this whole thing make? Would you say about 3 cups?
Roughly 3 cups is correct. It is equivalent to 1 can of condensed cream-of soup.
I love cream of broccoli soup and have been buying Bear Creek brand. it is great but I just started really looking at all the unnecessary ingredients and was very disappointed. I just found your site and this recipe mix for any type of creamed soup. thanks!!!
I hope you enjoy it!!
You are hilarious and I am too freaked out by the GMO that is EVERYWHERE!!
Also, that jar, with the red lid, is that old? I mean, that was like a flash back to my childhood. My Granny had those in her kitchen. 🙂 I LOVE antiques!
Yes, it’s old. I’m very sad because the lid is starting to break. 🙁
Thanks for this post. Just mixed it up. Oh, regarding your jar and lid….. years ago TANG came in those containers.
Out of cornstarch!!! Can I use flour??
I haven’t tried it, but it should work. Amounts might vary.
Would these recipes work if it they were prepared and added to freezer meals? I am stocking up the freezer and trying to make healthier versions for after our fourth baby is born soon. Thank you!
It should work just fine. 🙂
I needed cornstarch for a recipe once and found you can use flour, just double the amount it calls for (ex: one tsp cornstarch=two tsp flour)
That is great to know. I have organic flour. Even organic cornstarch is pretty expensive. I have to run down to HEB and see what they have for organic dry milk now.
Ooh – what a useful thing to have! Thanks for the recipe. I’ve pinned it for future reference.
Thanks! 🙂
Hey Stacy,
Have you ever tried this recipe to make cream of cheddar soup? I’m guessing that either 1 cup of cheddar or a mixture of cream cheese and cheddar should do it. I’m dying for homemade Mac and cheese over here and my mothers recipe of course calls for cream of cheddar >_<
No, I haven’t tried it but I imagine it would work. It’s a good base for most cream-of soups. Or you could check out my Mac and Cheese recipe – no cream soups needed! 🙂
I love this idea! generally when a recipe calls for cream of….soup I make a white sauce and add whatever flavour is needed. I made this mix a couple of weeks ago and just used it to make my version of Costco’s Chicken Bake. I made the cream of soup, added a package of reduced fat cream cheese, about 1/2 a rotisserie chicken, and about 2 cups of frozen veggies. I rolled out homemade bread dough and put some of this mixture in it and voila…healthier Chicken Bake for my family of four 🙂
I was trying to read your comment and all I could read was “cream cheese.” Yes…blessed cream cheese. How I love thee. *Slobber*
And I almost forgot. For those that want/need dairy-free/corn-free, use raw, ground white beans. I swear, you cannot tell that beans were used in it! I run my beans through my wheat grinder, but I’ve also used a coffee mill (one that HASN’T been used for coffee or strong spices!), to grind the raw beans and then, once it’s been cooked, pureed the soup in the blender or with a stick blender to make sure it’s smooth. And it only takes about 5 minutes to make it with the ground beans. In fact, you won’t need anything but raw, ground white beans and either chicken (or whatever flavoring you want)bouillon or broth to make it. So no corn products in it either.
Thanks for the tip!
About the instant/non-instant milk. I’ve been told by those whom use a lot of powdered milk that if you put instant milk powder in a blender and blend it until it’s more finely “powdered” than it is, you can then use the same measurements as the non-instant milk. It seems that the larger “chunks” of powder cause a difference in the amount you’re using – which is logical as the more finely powdered non-instant is more compact than the larger instant milk powder.
HTH
Well, who knew? I tried finding that information online, but everything was so vague. Thanks!
I love this recipe and can’t wait to try it. Quick question what kind of lid is that on your jar? Thanks
It’s a jar I picked up at a yard sale. I love it. 🙂 The lid came with it.
Stacy I was wondering what the GMO stands for?I’ve never used organic cornstarch but if the GMO is really bad i definatly wanna be switching!!!
GMOs are Genetically Modified Organisms. It’s pretty scary stuff. You can find out more at The Non-GMO Project. We try to avoid them whenever possible. 🙂
I just found your blog. I Love this. I’ll be trying this soon!! Thank you! Just a little FYI…just because its an organic corn product does NOT mean its non-GMO! It has to say non-GMO! I found this out about a year ago, just in case you didn’t know. thanks again, Stephanie
Interesting. Thanks!
Actually, in the USA, organic generally does mean non-GMO…..http://gmo-awareness.com/2011/05/05/is-organic-always-gmo-free/
Can’t wait to try this!
Related question (sorta)…..what’s your stance on Jello as far as whole foods goes? Is there a way to make it without all the sugar & artificial colors or is this just another item to add to my ‘Permanently Given Up for Lent’ List?
Thanks & God bless!!! 🙂
We don’t eat Jello – for me it’s because I just hate it. LOL For Annie it’s because we avoid food coloring in our home. But you can easily make homemade jello using unflavored gelatin. 🙂
Believe it or not…I am going to try to make this dairy free! Thanks! I think I have a good idea…..
You can use rice milk powder.
I have to avoid gluten and dairy too – wondering – Could you just leave out the dried milk entirely and substitute a non-dairy milk for some of the liquid when reconstituting? I dunno, I use thickened broth w/out dairy all the time – I’m totally trying it. 🙂 Thanks for the recipe with seasonings – that’s always my great mystery!!
Good luck! I hope it works beautifully!
I am so happy to have discovered your blog! Making this today…thank you!
You’re welcome! I hope it works out great for ya!
I LOVE this! I just made this for the second time. Both times I have ended up with a thick layer of burnt schutff (milk??) on the bottom of my pan. Have you had that experience? I’m sure it’s 100% user error, but am just wondering if I need to be constantly stirring it before the boil??
Both times I was distracted with other parts of the recipe and let it come to a boil while I wasn’t paying attnention so I’m thiking that might be the problem. Both times I was able to use the rest of the mix so it wasn’t a big deal, but was just wondering if I’m the only one who has had that problem
I have that same problem when I get distracted and forget to stir regularly. Milk is really weird when it’s heated. 🙂 So, no worries….Stacy probably does it more than you. lol
your resipe card does not tel people to sub water for chicken broth when making the other soups///may be a nobrainer but some of us need all the help we can get, Also what is the difference brtween non instant and instant? arnt they prepaired the same?
Thanks Kevin
Hi Kevin!
I’m a bit confused by your comment because when I look at the recipe card, at the bottom I see instructions to make Cream of Chicken, Cream of Mushroom, and Cream of Celery. It’s under the instructions.
Instant and non-instant are made differently and behave different in cooking. Either would work for this recipe. I just prefer non-instant. Here is a great explanation of the differences – non-instant does better with hot liquids. 🙂
I am trying this today! Has anyone used instant dried milk? I have looked several places and its all I could ever find.
It should work just fine. I found the non-instant on Vitacost. 🙂
Yes, seriously GMO corn is c-r-a-z-y, I don’t care who calls it “safe” (I could call myself a monkey but you’d be one to believe me!) if it splits bugs stomachs open when they eat it I’m not touching it! Phew. Glad to know we have yet one more thing in common Stacy. I really wouldn’t be surprised if we were related.
This Cream ‘O Soup is a great idea!! Can’t wait to try it… For those wanting to try dairy free versions of “cream of” soup, why not try adding coconut cream and then thickening with a veggie or chicken broth/corn starch mixture? Just make sure that corn starch is organic- this has been a public service announcement by the SADAFOBGCC (StacyandDianaAreFreakedOutByGMOCornCoalition) 😉
LOL 🙂
I used to make this all the time.
Because you’re smart….that’s why I like ya. 🙂
GMO corn freaks us out too, but with my husband being GF, we don’t know where to get, nor can we afford, organic substitutes of all the corn products we buy- we eat a lot of mexican because we live in texas, and because it’s easy to do GF, so we use a lot of corn tortillas, tortilla chips, and the like. I know it’s something we need to change, but we do love our mexican night 🙁 Tips?
I wish I had tips. It’s soooooo hard to avoid GMO corn. It’s in everything! We love Mexican food too.
In Texas, Costco has Organic Tortilla Chips, which would be non-GMO, since it’s organic.
We use this often but I’ve always hated to admit it since it’s not really “real” food. Thanks for making me feel a bit better by admitting you sometimes use it too. 🙂 It does taste so much better than the canned stuff and is so easy for anyone to whip up. I always use it in place of a can of cream of whatever in recipes without making any adjustments and it always turns out fine.
That’s what I do too. 🙂 I usually don’t have time to fiddle with sauteing veggies to throw in it. And comfort yourself with the fact that this is a lot better than cream-of-whoknowswhat. 😉
This…is…genius! Now, if I could just find some dairy-free milk powder!
Girl, I hope you can find that! And if you do, let me know and I’ll make a note on the recipe. 🙂
Amazon has rice milk powder. I have not been able to find any in stores around Indianapolis. Have yet to try this recipe but i bought the rice milk powder just for this reason.
Yep! Amazon is where I saw it too – I linked it in the post. 🙂
I use non dairy creamer
Thanks for the info and heres one in return. I adore cream of mushroom soup, so I dehydrate mushrooms and store them in the freezer. Then, just melt some butter, add dehydrated shrooms and whatever herbs you want, saute (or microwave)until you smell wonderful shroomy goodness. Add that to your quick method and everyone will think it took you all day! (also excellent for green bean casserole!) Careful, dehyderated mushrooms tend to have a more concentrated flavor!
Great tip, thanks! 🙂 I got freaked out my mushrooms when I was pregnant with Andy, so I haven’t really had them since then.
You mentioned wishing you could use dried whole milk. Got a hint for you, use milk for the liquid (instead of water broth etc). My Home Ec teacher (long time ago) told us to get more nutritious food into our children, use milk instead of water when we could. Make things richer tasting.
Awesome! I’m searching for a dairy free alternative to the milk!? I’d appreciate any insight! And, I too shiver at GMO corn anything :S scary stuff….
My friend Erin is looking for the same – if she finds it, I’ll update the recipe. 🙂
All I can say is Thank you, thank you, thank you, Oh, and thank you.
It’s a Christmas miracle! 🙂
Hi Stacy! Thank you so much for posting this recipe! I will use the ingredients I have on hand, instant dry milk powder and arrowroot. I hope it works just as good! Blessings from Bama!
I love arrowroot! 🙂
Another recent experiment was more of a success…I was out of the mix, so heated up chicken broth, brought it to a boil, then added milk mixed with cornstarch. It was delicious and worked great in my recipe. I haven’t tried your recipe for cream soup, but maybe it is similar?
Yep! Very similar. 🙂
Just a quick note about substituting other things for the cornstarch…I have used this recipe for years and recently
tweaked it to try to avoid the cornstarch – FAIL!!!! I tried zanthan gum and arrowroot (separately) and it turned out very gummy and unusable. Just thought I’d pass on that the cornstarch really does seem to be the best. And yes, I use organic cornstarch, too. 🙂 Good post, Stacy.
That’s a bummer. I’ve always had good luck with arrowroot. Well, shoot a monkey.
I was interested in trying arrowroot. Would the amounts be the same? It seems I read that you use less arrowroot than cornstarch in recipes. ? And do you know if it holds
up to freezing and cooking in casseroles etc.? Thanks so much for your help.
I’ve always used equal parts arrowroot or cornstarch. It seems to do okay being frozen.
Thanks! Looking forward to a grain free Thanksgiving! I’ll let you know how it turns out. 🙂
Thanks, Stacy – another great idea.
What makes a dry milk be a “non-instant” milk? I’ve not heard of a powdered milk that is mixed with water being referred to as “non-instant” before.
(Like, does the milk powder sit in the bottom and refuse to mix with the water until they’ve had time to establish a relationship and get to know each other a bit??)
Secretly, I’ve wondered the same thing….however this is labeled as “non-instant.” LOL
Another great idea!!!! Thank you!
You’re most welcome! 🙂
I had no idea it was this easy! I’ll be whipping up a batch after I survive the holidays!!
(And Stacy, as a girl who grew up in Nebraska surrounded by real corn, I say GMO Corn should freak EVERYONE out.)
*Shivers*
AWESOME! This is just what I needed. I too have skipped making recipes because I didn’t have the homemade in the freezer and the can kind is one of 3 things I refuse to buy (or eat unless its my only option). Thanks again for keeping it real (and helping keep my sanity in check! )
🙂 You are most welcome. I have to be real – I don’t have time for fake. LOL
OK, I haven’t made a casserole calling for cream-of… soup in about 3 years mainly because the canned stuff is really scary. Your recipe sounds awesome. Does it matter if this is not condensed?
Sometimes recipes that call for condensed soup also call for liquids, so you just won’t need as much….I just play around with it until I get it the right consistency.
You got it girl, excellent points, and a little convience can go a long way in getting a great & healthy dinner on the table fast(er) some days…as a self-professed MAJOR foodie, I approve of this post! Keep up your great work, Stacy.
Woot!!! 🙂
This is an awesome idea.
🙂 I think so too!