Cream of Anything Soup Mix
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If you’ve ever looked at the ingredient list on a can of cream of chicken soup and felt a little uneasy about what’s in there, this is your way out. One five-minute mix made from real pantry staples that replaces every can of condensed cream soup in every recipe you make. Powdered milk, cornstarch, flour, bone broth powder, and a few simple seasonings whisked together and stored in a jar. When a recipe calls for a can of cream of chicken soup you scoop out a third of a cup, whisk it with cold water, cook it for five minutes, and use it exactly the same way. Same function, cleaner ingredients, pennies per batch, and six months of shelf life from one jar.
It’s one of those swaps that feels almost too simple once you’ve made it.
Why You’ll Love This Recipe
- One five-minute batch makes enough mix for about six uses. That’s six cans of cream soup replaced by one jar of something you made yourself from ingredients you can actually name.
- It works as a direct substitute in any recipe that calls for condensed cream of chicken, cream of mushroom, or cream of celery soup. Same consistency, same function, better ingredients.
- The Bare Bones bone broth packets give this a rich, genuinely good chicken flavor that most homemade versions don’t have. It tastes specifically like something worth using rather than just a healthier substitute that compromises on flavor.
- Six months of shelf life means this is genuinely a pantry staple, not a one-time experiment.
Ingredients Needed to Make Cream of Anything Soup Mix
- Powdered milk: the base that gives the finished soup its creamy, slightly milky richness without needing fresh dairy. It also helps the mix store long-term at room temperature.
- Cornstarch: the primary thickener that turns the liquid into a thick, creamy soup base when cooked. It must be dispersed in cold water first before heating or it will lump.
- All-purpose flour: works alongside the cornstarch to produce a smooth, stable consistency in the finished soup.
- Bone broth powder packets: the flavor backbone of the entire mix. Bare Bones Chicken Bone Broth packets are specifically recommended for their clean ingredient list and rich chicken flavor. Any good quality chicken bouillon powder can be substituted.
- Onion powder, garlic powder, celery seed, and black pepper: the seasoning blend that makes this taste specifically like cream of chicken soup rather than just a plain thickened white sauce.
- Cold water: always cold before heating. This is how cornstarch is activated correctly without lumping.
- Fine Himalayan pink salt: added when making the soup to season the finished base.
How to Make Cream of Anything Soup Mix
Step 1: Make the Dry Mix
Whisk all the dry mix ingredients together in a large bowl until completely uniform with no visible separation of any single ingredient. Transfer to a sealed airtight container and store for up to 6 months.
Step 2: Make the Cream Soup
Whisk 1/3 cup of the dry mix with 1 1/2 cups cold water and 1/4 teaspoon salt in a small saucepan until completely smooth.
Step 3: Cook
Place over medium heat and stir frequently for 5 to 8 minutes until the mixture thickens into a smooth, creamy consistency. Use immediately.
How to Use Cream of Anything Soup
Use as a direct one-to-one replacement for any recipe that calls for a can of condensed cream soup. One batch equals approximately one can. Stir into casseroles, use as a sauce base for chicken or pasta, blend into soups, or use as a gravy base. The “cream of anything” name is intentional since the base is neutral enough to adapt to whatever you’re making with it.
Storing the Dry Mix
Store in a sealed airtight container in a cool dry pantry for up to 6 months. Shake or stir before each use since the ingredients can settle. Label the container with the recipe for making one batch of cream soup so it’s right there when you need it.
What People Ask About Cream of Anything Soup Mix
Why does the water need to be cold?
Cornstarch is a starch granule that absorbs water and swells when heated. If it’s added to hot liquid the outside of each granule gelatinizes immediately and traps the dry starch inside, producing lumps that won’t cook out no matter how long you stir. When dispersed in cold water first each granule hydrates slowly and evenly so that when the mixture is heated the thickening happens uniformly throughout the liquid. It’s a non-negotiable step that takes zero extra effort and makes the difference between a smooth sauce and a lumpy one.
Can I use a different broth powder?
Yes. Any chicken bouillon powder or granules you already use in your kitchen can be substituted for the bone broth packets. Start with the same amount and taste the finished mix to adjust. The flavor will vary depending on the brand you use since bouillon products vary significantly in saltiness and depth. Bare Bones is specifically recommended because it has a cleaner ingredient list and a richer chicken flavor than most standard bouillon products but the mix works with whatever you have.
Is this really the same as canned cream of chicken soup?
In function yes. It produces the same thick, creamy consistency and the same neutral chicken-flavored base that makes canned cream soup so useful in casseroles and sauces. The flavor is slightly different and noticeably better than most canned versions especially when made with a quality bone broth powder. The texture when used in a baked casserole is identical and any recipe that calls for a can of condensed cream soup works with this mix without any other adjustments.
Can I make this dairy-free?
Yes. Substitute the powdered milk with powdered coconut milk or another dairy-free powdered milk alternative in the same amount. The flavor will be slightly different depending on the substitute you use but the function is the same. Coconut milk powder adds a very subtle sweetness that works well in most casserole applications without being detectable as specifically coconut.
How many cans of soup does one batch of mix replace?
One full batch of dry mix makes approximately 6 batches of cream soup which equals approximately 6 cans of condensed cream soup. Each use is 1/3 cup of dry mix plus 1 1/2 cups cold water. This makes the mix one of the most economical pantry staples you can keep on hand since six cans of soup cost significantly more than the ingredients for one jar of this mix.
Cream of Anything Soup Mix
Ingredients
Method
- Whisk all the dry mix ingredients together in a large bowl until completely combined with no lumps. Transfer to an airtight container and store in a cool dry place for up to 6 months.
- Whisk the soup mix, cold water, and salt together in a small saucepan until completely smooth. Start with cold water — never hot.
- Cook over medium heat stirring frequently for 5 to 8 minutes until the mixture thickens into a creamy, smooth soup base.
- Use immediately as a base for casseroles, soups, or sauces.
Notes
- Always whisk the mix into cold water before heating. Cornstarch needs to be fully dispersed in cold liquid first so it blends smoothly and thickens evenly. Adding it to hot liquid causes lumps that don’t cook out.
- Whisk the dry mix very thoroughly before storing and again before each use since the ingredients can settle and separate in the container over time.
- Bare Bones Chicken Bone Broth packets are specifically recommended for their simple ingredient list and rich, clean chicken flavor. If you have a favorite bouillon powder you already use feel free to substitute it to suit your taste.
- This mix stores for up to 6 months which means one 5-minute batch essentially replaces canned cream soup in your kitchen for half a year.
