Prep your ingredients by dicing one onion, mincing three cloves of garlic, and slicing eight ounces of mushrooms. Set aside the rotisserie chicken and cream for later use.

In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and sauté for about five minutes.

Incorporate minced garlic and sliced mushrooms into the pot. Cook for an additional five to seven minutes.

Pour in four cups of chicken broth and bring to a gentle boil. Reduce heat and let it simmer for about ten minutes.

Stir in the shredded rotisserie chicken until heated through, about three minutes.

Turn down the heat and gently stir in one cup of heavy cream. Let simmer for another five minutes.

Season your soup with dried thyme, salt, and black pepper to taste.

Serve hot, garnishing with freshly chopped parsley.