Half-Cream Chicken Soup
A light, velvety soup with tender chicken and vegetables, using half the cream for reduced richness. This american-inspired soups ready in about 50 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tbsp olive oil
- 1 medium, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1.5 lbs, boneless, skinless, cut into 1-inch pieces chicken thighs
- 3.5 cups, low-sodium chicken broth
- 1 tsp, dried thyme
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion (diced), 2 carrots (diced), and 2 celery stalks (diced), and cook for 5 minutes until softened.
- Step 2: Add 3 garlic cloves (minced) and cook for 1 minute until fragrant.
- Step 3: Stir in 1.5 lbs chicken thighs (cut into 1-inch pieces) and cook for 5 minutes until lightly browned on all sides.
- Step 4: Add 3.5 cups chicken broth, 1 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 20 minutes until chicken is tender.
- Step 5: Remove chicken and vegetables with a slotted spoon, then return to the pot. Stir in 1/2 cup heavy cream and simmer for 5 minutes (do not boil).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Cream Chicken Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Cream Chicken Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Half-Cream Chicken Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Cream Chicken Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Cream Chicken Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
