Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Stir in 3 minced cloves of garlic and sliced mushrooms. Cook for 5-7 minutes until the mushrooms are golden brown.

Pour in 6 cups of vegetable broth and add shredded rotisserie chicken. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.

Stir in 1 cup of heavy cream and 1 teaspoon of thyme, seasoning with salt and pepper. Simmer for another 5 minutes.

Taste and adjust the seasoning as needed. Serve hot in bowls with crusty bread.