Begin by heating a large pot over medium heat. Add olive oil and let it warm for a minute before adding chopped onions. Sauté the onions for about 3-4 minutes until they turn translucent.

Stir in minced garlic and sliced fresh mushrooms, continuing to cook for another 5-7 minutes until the mushrooms turn golden brown.

Pour in low-sodium vegetable broth and add the shredded rotisserie chicken. Gently stir the mixture to combine all the ingredients.

Reduce heat slightly and add heavy cream, fresh thyme, salt, and pepper. Stir until well combined and bring to a gentle simmer for about 10 minutes.

Before serving, taste the soup to adjust seasoning. Ladle the soup into warm bowls and serve hot with crusty bread.