In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and sliced mushrooms to the pot. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their moisture.
Pour in the chicken broth and add the shredded rotisserie chicken. Stir in the dried thyme and dried parsley. Bring the mixture to a simmer and let it cook for about 10 minutes.
Reduce the heat to low and stir in the heavy cream. Allow the soup to heat through for another 5 minutes, but do not let it boil.
Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk.
Add vegetables like spinach or carrots for extra nutrition and flavor.