Rotisserie Chicken Mushroom Soup

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the sliced mushrooms to the pot and cook until they are tender and have released their moisture, approximately 5-7 minutes.

4.Pour in the chicken broth and bring the mixture to a simmer. Add the shredded rotisserie chicken and dried thyme, stirring to combine. Let the soup simmer for about 10 minutes to allow the flavors to meld.

5.Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste, adjusting as needed.

6.Allow the soup to warm through for another 5 minutes, then remove from heat.

7.Serve hot, garnished with fresh parsley.