No, there’s no dairy. Half and half refers to a couple of things. The broth is half homemade and half Swanson’s from a carton (I buy their Natural Goodness or Organic broths - - lower in sodium than the regular kind).   Then, half the batch of soup is made as plain chicken with ditalini the other half gets turned into a minestrone-esque version with cannellini.

Part I Easy Homemade Chicken Broth
I make this when we have plain chicken breasts for dinner. Cook the breasts at 400 degrees for 45-50 minutes. Remove meat and skin from bones and serve. Right after dinner, throw the bones into a 3-quart pot with the aromatic vegetables and water.

Bones from 3 roasted chicken breasts
1 small onion, peeled and halved
2 carrots, peeled and broken in half
2 celery stalks, broken in half
2 quarts water
1 teaspoon salt

Put everything into pot, bring to boil, then reduce heat to low and simmer gently for 60-90 minutes. Let cool about 30 minutes, then remove solids and strain into metal bowl. Ideally, you should rapid cool the broth by placing bowl in an ice bath and stirring frequently. When cool, refrigerate or freeze.

Part 2 -- Plain soup

Broth from above
Swanson Broth (32 oz. size)
Meat from 1 cooked chicken breast
1 carrot, very thinly sliced
2/3 cup ditalini

Heat broth and an equal amount of store-bought broth in pot. Add carrots and cook for 5 minutes. Add ditalini and cook until al dente according to package directions. Add cooked diced chicken.

Part 3 -- Chicken Soup with Mix-ins (start this right after you add the pasta to the soup)

½ small onion, diced
½ red bell pepper
Diced zucchini or spinach leaves (optional)
1 15-ounce can cannellini beans, drained and rinsed

Saute onion and bell pepper over medium heat in olive oil until barely tender. If using zucchini, turn up heat add to pan and sauté one more minute, stirring almost constantly. Add vegetables to soup. Add beans, and heat through, about three minutes. If using spinach, add and let wilt. This is good with a little parmesan cheese on top.