Begin by heating a large pot over medium heat and adding a drizzle of olive oil. Once hot, toss in the chopped onion, stirring occasionally for about 3-4 minutes until it becomes translucent and aromatic.

Next, stir in minced garlic and sliced mushrooms into the pot. Sauté the mixture for 5-7 minutes, allowing the mushrooms to turn golden brown and begin releasing their liquid.

Now, pour in the vegetable broth and carefully add the shredded rotisserie chicken to the pot. Stir gently until the chicken is well mixed with the broth and vegetables. Let it come to a gentle simmer for about 5 minutes.

Reduce the heat to low and pour in the heavy cream, stirring to combine. Sprinkle in the fresh thyme, along with salt and pepper to taste. Allow the soup to simmer on low for approximately 10 minutes.

After simmering, taste your soup and adjust the seasonings with more salt or pepper if desired.

Finally, ladle your soup into warm bowls and garnish with fresh thyme or cracked pepper if desired.