Heat a large pot over medium heat and add a drizzle of olive oil.

Add chopped onion and sauté for about 3-4 minutes until translucent.

Stir in minced garlic and sliced mushrooms, cooking for 5-7 minutes until mushrooms are golden brown.

Pour in vegetable broth and add shredded rotisserie chicken, mixing well.

Let the mixture warm up for 3-5 minutes.

Stir in heavy cream, thyme, salt, and pepper; simmer for 10 minutes.

Taste and adjust seasonings before serving.

Ladle into bowls and serve immediately.