In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This should take about 2-3 minutes.

Add 1 chopped onion to the pot and sauté until it becomes translucent, approximately 3-4 minutes. Stir occasionally.

Introduce 3 minced garlic cloves, stirring for about 1 minute until fragrant.

Next, add 8 ounces of sliced fresh mushrooms. Cook for 5-7 minutes, stirring often, until golden brown.

Pour in 4 cups of vegetable broth, stirring to combine. Bring to a gentle boil over medium-high heat.

Once boiling, lower the heat, and add 2 cups of shredded rotisserie chicken. Stir until well combined.

Gently mix in 1 cup of heavy cream, 1 teaspoon of fresh thyme, and season with salt and pepper. Allow to simmer for about 10 minutes.

Taste and adjust seasoning before serving. Ladle into bowls and enjoy.