In a large soup pot with a heavy bottom, heat olive oil over medium high heat.
Add chicken thighs and cook for 5 minutes each side. Remove and set aside on a plate or bowl.
In the same pot add the onion, bell pepper, garlic, and mushrooms. Cook for 5-7 minutes until the onions become translucent and the mushrooms begin to get soft. Sprinkle with 1/2 tsp salt.
Add in the tomatoes and wine and stir to combine. Cook for an additional 3-4 minutes.
Add the chicken stock, Italian seasoning, and 1/2 tsp of salt + 1/2 tsp pepper. Bring to a simmer.
Meanwhile, chop or shred the chicken (it's ok if it's not fully cooked as it will finish cooking in the soup!) and add it back to the soup.
Stir in the balsamic vinegar as well as the gnocchi. You can stir in frozen gnocchi, no need to let it defrost.
Cook for an additional 10 minutes to let the gnocchi and chicken cook and the flavors come together.
Top with parmesan cheese and serve!