Gather your ingredients: olive oil, diced onion, minced garlic, sliced mushrooms, chicken broth, shredded rotisserie chicken, diced carrots, diced celery, dried thyme, dried rosemary, salt, pepper, heavy cream, and fresh parsley.

Prepare the vegetables: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic and slice the mushrooms.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Add the sliced mushrooms and cook for about 5 minutes until tender.

Pour in the chicken broth, then add the shredded rotisserie chicken, diced carrots, and diced celery. Sprinkle in the dried thyme and rosemary, along with salt and pepper to taste. Stir together and bring to a boil.

Reduce the heat to low and let the soup simmer for 15-20 minutes.

Stir in the heavy cream and heat through for another 5 minutes. Adjust seasoning if necessary and serve hot, garnished with fresh parsley.