In a large mixing bowl, whisk together the non-fat dry milk, cornstarch, instant chicken bouillon, black pepper, and your choice of optional seasonings like onion powder, basil, and dried thyme. Make sure everything is well combined to avoid any lumps.
Next, when you’re ready to make the soup, take about ⅓ cup of this mix and place it in a saucepan.
Add 1¼ cups of water to the saucepan, stirring the mixture well to combine all the dry ingredients with the water.
Turn on the heat to medium and cook while stirring continuously. This is crucial as it helps prevent clumps and ensures a smooth texture.
As the soup heats up, you’ll notice it starting to thicken. Keep stirring and cooking until it reaches your desired thickness. Typically, this should take about 5 to 7 minutes.
Once thickened, remove it from heat. You can taste and adjust the seasoning as desired. If you like a little more flavor, consider adding a pinch more black pepper or some freshly chopped herbs.
Serve your soup warm with some crispy bread or crackers on the side. Enjoy!
