Caprese Chicken Gnocchi Soup

Directions

1. Pat chicken dry, season both sides with seasoning, pepper, and salt. In a large Dutch oven or pot over medium heat, heat 2 tablespoons of olive oil. Cook chicken, turning occasionally until an instant-read thermometer inserted into the thickest part registers 160°,, 3 to 4 minutes per side. Transfer to a plate.
2. In the same pot over medium heat, cook shallots in the remaining olive oil, stirring, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until the paste darkens, about 4 minutes. Stir in balsamic and wine, scraping bits from the bottom of the pot, and cook, stirring occasionally, until reduced by two-thirds. Stir in tomatoes. Tie basil stems together and add to pot. Cook, breaking down tomatoes with a wooden spoon until thickened and jammy, about 10 minutes. Add broth and salt to taste and simmer until slightly reduced, about 10 minutes.
3. Shred chicken into bite-size pieces. Discard basil stems. Add gnocchi and salt and cook, stirring, until gnocchi is cooked through, 4 to 6 minutes. Return chicken to pot along with half of the torn basil and stir to heat through. Divide soup among bowls. Top with mozzarella, croutons, remaining torn basil, and a drizzle of balsamic glaze.