I love mixes, anything that can make my life easier is a good thing. I have several make-a-mix recipes that I like and I have my own special dressing mixes too. The other day I heard about a mix for cream of chicken soup and I was intrigued. I looked up the recipe on the USU extension site and found this great handout from their Food 4 Thought Series 2010. It's called Making and Using Master Mixes and has a bunch of good ideas and recipes.
Here is the Cream of Chicken Soup Recipe but you might want to check out the others as well. If you use one and like it please leave a comment.
Cream of Chicken Soup Mix
1 1/2 cups powdered non-fat dry milk
3/4 cup cornstarch or flour
3 Tbsp. instant chicken bouillon granules
1/2 Tbsp dried onion flakes
1/4 tsp. ground sage
1/8 tsp ground thyme
1/8 tsp ground pepper
Combine all ingredients in a re-closeable plastic bag, mix well. Label, date, and store in a cool dry place for up to 6 months. Makes approximately 5 cans of cream of chicken soup.
adapted from USU Extension SOS Booklet and Make-a-Mix (1995).
Cream of Chicken Soup
1/2 c. CREAM OF CHICKEN SOUP MIX
1 cup cold water
1 to 2 Tbsp. butter or margarine, melted.
Combine cold water and butter or margarine in a saucepan. Use a whisk to mix in CHICKEN SOUP MIX. Stir constantly over medium heat until it is smooth and slightly thickened, about 2 to 3 minutes. Makes about 1 cup.
Adapted from Make-a-Mix (1995)
printable recipe
