Can I use store-bought gnocchi?
Yes. Store-bought works great here. Shelf-stable, refrigerated, or frozen gnocchi all work. Cook time varies, so use the package as a guide and pull it once it is tender and floating.
How do I keep the soup from curdling?
Keep the heat at a gentle simmer after adding half-and-half or cream and do not let it boil hard. Also, add dairy after the roux has thickened the broth.
What chicken works best?
Rotisserie chicken is the weeknight cheat code. Leftover roasted chicken is great too. If you need to cook it from raw, simmer 1 to 1½ pounds of chicken breast or thighs in the broth until cooked through, then shred and continue.
Can I make it without dairy?
You can, but it will not be the same soup. For a lighter version, use whole milk instead of cream. For dairy-free, use unsweetened plain oat milk and make the roux with olive oil instead of butter. The flavor will be less rich, so lean harder on seasoning and a Parmesan alternative if you use one. If you prefer to skip the roux, you can thicken at the end with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
Why did my gnocchi get mushy?
It was simmered too long, boiled aggressively, or stirred too hard. Add gnocchi near the end and keep the soup at a gentle simmer. Also, leftovers will naturally soften more, which is normal.
Does this soup contain common allergens?
Yes. It contains gluten (flour, gnocchi) and dairy (butter, half-and-half, Parmesan).
