In a large pot, heat olive oil over medium heat. Add onion and sauté for about 3-4 minutes until translucent.

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

Pour in vegetable broth and add shredded rotisserie chicken. Stir and bring to a gentle simmer.

Lower heat and slowly pour in heavy cream while stirring. Add thyme, salt, and pepper, and let it simmer for about 10 minutes.

Taste the soup and adjust seasoning. Ladle into bowls and serve hot, optionally garnishing with extra thyme or cracked pepper.