Condensed Cream of Chicken or Mushroom Soup (Gluten Free)

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“This recipe is to be used for substituting when a recipe calls for condensed cream of chicken soup. Make a large batch of the powdered mix and store in your pantry so you have it on hand when needed. The powedered mix below will make 4.5 cans of condensed soup or 9 cans of regular soup. To make regular soup, simply cut the amount of powedered mix in half when cooking. This recipe is based on Bette Hagman's Cream Soup Base.”
4 1/2 cans

Ingredients Nutrition

  • Powdered Soup Mix
  • 1 cup non-instant powdered milk (or nondairy substitute, Enfamil LactoFree LIPIL works well)
  • 1 cup rice flour
  • 12 teaspoon pepper
  • 12 teaspoon salt
  • 3 tablespoons herb ox instant chicken bouillon granules
  • Cream of Chicken Soup
  • 14 cup cold water
  • 1 cup cold water (or chicken stock)
  • Cream of Mushroom Soup
  • 1 (4 ounce) can sliced mushrooms (with liquid)
  • 1 cup water or 1 cup chicken stock


  1. For 1 can of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with 1/4 cup cold water. Follow either step 2 or 3 to make the equivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply use 4 tablespoons of the powdered soup mix.).
  2. CONDENSED CREAM OF CHICKEN SOUP: Add 1 cup of water and cook over medium high heat until soup thickens, stirring frequently.
  3. CONDENSED CREAM OF MUSHROOM SOUP: Pour liquid from canned mushrooms into a measuring cup and add water to measure 1 cup. Add liquid to saucepan and cook over medium high heat until soup thickens, stirring frequently. After soup has thickened, stir in mushrooms.

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