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–+ servings
Cream of chicken soup in a white bowl on a wooden counter.

Dry Soup Mix Recipe

This dry soup mix recipe is the perfect homemade substitute for canned cream soups. Made with simple pantry staples, it creates a rich, creamy base for chicken, mushroom, celery, or onion soup in just minutes. Budget-friendly, customizable, and shelf-stable, this from-scratch mix makes casseroles, pot pies, and cozy dinners so much easier. Save this recipe and keep a jar in your pantry for quick, homemade comfort anytime.
4.27 from 26 votes
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Course: Soup
Cuisine: American
Prep Time: 5 minutes
Soup Preparation: 10 minutes
Total Time: 15 minutes
Servings: 9 Servings
Calories: 149kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

Ingredients

  • 2 cups dry milk powder or dry rice milk powder
  • ½ cup potato flakes
  • ½ cup cornstarch or arrowroot powder
  • 4 teaspoons parsley flakes
  • 4 teaspoons dry minced onion
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons celery seed
  • 1 teaspoon marjoram
  • 1 teaspoon salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
  • ½ teaspoon white pepper

Optional Ingredients

  • 2 Tablespoons chicken bouillon or freeze-dried broth powder
  • 2 Tablespoons mushroom powder or ¼ cup chopped dried mushrooms or ½ cup fresh mushrooms
  • 2 Tablespoons celery powder or ¼ cup chopped dried celery, or ½ cup fresh or freeze-dried celery

Instructions

  • Mix all ingredients together in a large bowl. Whisk to combine.
  • Store in an airtight Mason jar (seal the lid with a vacuum sealer between uses).

To Make Cream of Soup

  • Add one cup broth to a sauce pan and heat until steaming.
  • Add ⅔ cup dry soup mix and whisk well to combine.
  • Continue whisking until soup has thickened.
  • Add additional ingredients to make cream of chicken, cream of mushroom or cream of celery soup (see notes below).

Notes

Recipe Tips:
This recipe is very forgiving. The key is whisking well while it thickens so you do not get lumps. If you do see small lumps, keep whisking over gentle heat, and they will smooth out.
Also, label your jar with the date and the preparation instructions. When life is busy, having that reminder right on the jar makes it easy to follow through.
Always use clean, dry utensils when scooping from your jar. Moisture is the enemy of long shelf life.
Serving Suggestions:
This dry soup mix recipe becomes the foundation for so many family favorites:
  • Served over steamed rice, whole wheat biscuits or homemade egg noodles
  • Green bean casserole
  • Creamy chicken pot pie filling
  • Homemade tuna casserole
  • Slow cooker creamy soups
  • Skillet meals that need a rich base
Storage Instructions:
Store your dry soup mix in an airtight Mason jar in a cool, dark place.
  • Non-fat milk powder version: up to 1 year
  • Full-fat milk powder version: about 6 months
  • Dairy-free rice milk version: follow package storage guidelines
For best results, vacuum seal between uses to remove excess air and protect freshness.
If you notice clumping, off smells, or moisture, discard and make a fresh batch. Pantry staples are about safety and confidence.

Nutrition

Serving: 0.33cup | Calories: 149kcal | Carbohydrates: 26g | Protein: 10g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 420mg | Potassium: 571mg | Fiber: 1g | Sugar: 15g | Vitamin A: 584IU | Vitamin C: 6mg | Calcium: 354mg | Iron: 0.5mg
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