SOS Mix: Cream of Chicken Soup Recipe

4.60 / 5 ( 5 Reviews )
45 Comments Jump to Recipe

how to make homemade cream of chicken soup recipe

Make homemade cream of chicken soup with this easy mix recipe!

Save time, money, and lose the preservatives, by making this homemade cream of chicken soup mix! We call it SOS Mix – short for Sauce or Soup Mix. One recipe batch makes enough mix to replace 9 (10.5-ounce) cans of cream of chicken soup – and it’s gluten free and low carb. You will love having it on hand!

diy condensed cream soup mix recipe

Making your own mixes is smart and fun! You are in control of the ingredients, which means you can make it healthier if you want to, and it saves time! The next time you want to make something from scratch, the ingredients are ready to go if you have a homemade mix on hand.

Homemade cream of chicken soup mix recipe - SOS mix - gluten-free, low carb, dairy-free

I use cream of chicken soup most often of the cream soups, so I just mix up a batch using instant chicken bouillon granules. However, you can use any flavor bouillon or stock you desire, like veggie, beef, etc.

Mix up the cream of chicken soup mix by hand or in a food processor. Then add the mixture to an airtight jar, canister, or zip-top bag and attach the directions. Store it in the pantry. Done!

Free Printable Label:

Here’s a free printable with how to make SOS Mix you can attach to your container. Hope you enjoy it! (Simply right click with your mouse to print.) Tape the label onto your container or tie it on with a cute twine!


If you want to reduce preservatives or other questionable ingredients, or go gluten-free or dairy-free, pay attention to the ingredients of the bouillon you use. Some brands are better than others! Or you can follow the alternate instructions below and use a homemade broth/stock in your homemade cream of chicken soup…

How to make homemade cream of chicken soup mix without bouillon:

Another option is to leave the bouillon out of the cream of chicken soup mix! When you make your mix into the sauce or soup, add 1/3 cup of mix and use 1-1/4 cups of homemade stock, any flavor, or use something like Better Than Bouillon, as directed.

That way you can flavor it with whatever works best with what you are making, for example, vegetable, fish, beef, chicken, or pork dishes. And you can avoid ingredients in bouillon, if you want to.

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SOS Mix - homemade cream of chicken soup recipe

how to make homemade cream of chicken soup recipe

SOS Mix: Cream of Chicken Soup Recipe

Make quick work of casseroles, slow-cooker meals, and gravies with (soup or sauce) SOS Mix. This homemade cream of chicken soup mix will save you money, shopping trips, and is a lot better for you!
4.60 / 5 ( 5 Reviews )
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Serves: 9
Adjust Servings: 9


  • 2 cups instant non-fat dry milk
  • ¾ cup cornstarch
  • ¼ cup instant granulated bouillon (ie: beef, chicken, veggie)
  • 4 tablespoons freeze dried minced onion
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon pepper


  • Mix all ingredients together.
  • For the equivalent of one (10.5-ounce) can of condensed cream soup, mix 1/3 cup dry soup mix with 1-1/4 cups cold water. Cook, stirring until thick.
  • Store in an airtight container in pantry.

Recipe Notes

Gluten free, low-carb, and to make it dairy free, use coconut milk powder.


Calories: 202kcal | Carbohydrates: 24g | Protein: 9g | Fat: 8g | Sodium: 1684mg | Fiber: 1g | Sugar: 13g

Recipe Source: Make-A-Mix Cookery

Ingredients: Basil, Bouillon, Cornstarch, Cream of Chicken Soup, Dry Milk, Milk, Onion, Parsley, Pepper, Thyme
Meal Type: Seasonings and Mixes, #StayHome, Dairy Free, Egg Free, Gluten Free, Low Carb and Keto, Meatless
Categories: Copycat, DIY, Soups and Chilis, Make Ahead/Freezer Meal, No Bake

Comments & Reviews

  • I have both the Make- a- Mix, and Make- a -Mix 2. Mine are so old that they have the girls pictured on the front, and not that new looking cover you show. They were worth their weight in savings. Thank you for showing how to make dairy free and glouten free too, as well as low carb.

    • Thanks Helen, I have a copy of that first addition too. I’m pretty sure my SOS Mix was on a county extension calendar. I’m not exactly sure where I got it, but I believe the one in Make-A-Mix is a little different. It seems like everyone is dealing with some kind of food allergy and issue anymore and it’s nice to be able to still cook for them!

  • Amazon has a variety of Make A Mix cookbooks is anyone is looking for one.

  • Yea! I have been wanting to make my own cream soup mixes since I went gluten free! Thank you!!

  • I am so excited for this! Seems more healthy, cost effective, and makes me feel like a better mom too. 😉 I’d love to see more things like this and have my pantry full of mixes!

  • Has anyone tried this without the powdered milk and just added milk as a liquid at the end? I have coconut milk but have never seen powdered coconut milk. (maybe because I have never looked? 🙂

  • I have used this replacement twice and I have a problem with little clumps remaining. I boiled the water first and then added the powder and whisked in. I ended up having to put it in the vitamix to work the little clumps out. Has anybody else had this problem. Am I doing something wrong?

    • Hi Jane,

      When you are cooking with cornstarch it’s important that you always add cold water. You stated that you are adding boiling water to the mix. Please try adding you SOS MIX to a saucepan. Next, add cold water slowly, whisking out the lumps as you go. When all the cold water is added, turn on the heat and continue whisking your sauce until it is thick. It should be smooth. Hope this helps!


      • Great tip Renee. I didn’t know that cornstartch should be mixed in cold water. Thank you!

      • Thanks — when I make gravy I mix cornstarch with cold water and ice cubes in a jar and shake to make sure all the lumps are out before I add to my hot liquid. That technique would probably work with the SOS Mix also. Thanks for the tip

  • Do you make separate batches with different types of bouillon depending on what you need it for? For example, one with chicken, one with beef, one with vegetable….or do you just pick one and use it for anything you need it for? I apologize of that’s a dumb question lol.

  • Hi Aimee,

    There are two ways to make this mix:

    You can make the basic mix with whatever flavor of bouillon that you have, chicken, beef, vegetable, seafood. You can make up as many batches as you would like to have and keep on hand.


    You can make the mix with everything but the bouillon. When you add the 1-1/4 cups of water to the mix, add the flavor of bouillon to the liquid you are adding to the dry mix. I keep chicken and beef Better Than Bouillon in my fridge and just add a teaspoon of which ever flavor I like to the water.

    Hope this answers your question. Happy Mixing!

  • All bullions I’ve found have ingredients I can’t eat, like yeast extract, autolyzed yeast extract or other msg variants. Is there something I can use in place of bullion?

    • Hi Mary!
      This is what Renee (and we!) think:
      I’d suggest making good old-fashioned chicken or beef broth, any basic recipe. Cool the broth, remove any fat that hardens on the top and use the cold broth in place of cold water and bouillon. It’s pure without any of the additives you don’t want, inexpensive, and best of all nutritious!

  • I just made this mix. Is the 4 Tablespoons of dried onion an error? I compared this recipe to others on the web and none of them had that much onion. I cut the dried onion back to 2 teaspoons.


  • Hi! I was wondering if this works well in a slow cooker? I don’t like using cream of chicken soups because of msg and a lot of slow cooker recipes call for them. I would love to be able to replace it with this and have it still turn out great!

  • Have you ever used used dried celery in the mix to make cream of celery soup? If so how much do you use?

  • I would love to see if there are versions of this with no grain whatsoever. I too have the old Make a Mix cookbook and it was very well used. We have switched up or way of eating though and eliminated all grains from our diets.

  • I am allergic to corn. Is there anything that can be substituted for the corn starch?

  • I haven’t, did you try it Gwynn?

  • @Suzanne You could use flour.

  • @judy – is coconut flour considered a grain? What do you typically use to substitute flour or corn starch in other recipes?

  • Would you kindly tell me how much of this recipe should I use with one gallon of water? Thank you so much! Mitzi Gerard

  • I’ve made this recipe since the 80’s from a Better Homes & Gardens Homemade Mixes booklet. I have always used Better Than Bouillon or the equally “gooey” Tone’s bouillon. I simply processed it in my food processor along with the milk powder and all the other ingredients. It powdered out nicely. I’ve always made a “Cream of Chicken” version (chicken bouillon and 1 TSP Poultry Seasoning in place of the other herbs to the dry recipe). I also made a “Cream of Mushroom” version by using beef bouillon plus dried mushroom (processed in the food processor to tiny bits). Even using the “gooey” bouillons, I always stored in the pantry. In my case, I kept several batches in my camper because I used my crockpot a lot when camping.

  • Has anyone made this with almond milk or power almond milk?

  • This looks like a handy mix to have on hand! I see that it’s listed as low-carb, but the nutritional facts show 24 carbs. Is this correct, or is there a substitute to be made somewhere to get to a lower carb count?

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