In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring periodically, until the onions become translucent and fragrant.

Incorporate minced garlic and sliced mushrooms into the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and golden brown.

Add the shredded rotisserie chicken, followed by the chicken broth. Sprinkle in dried thyme and rosemary. Bring to a gentle simmer for 10 minutes.

Lower the heat and gradually stir in the heavy cream, being careful not to let the soup boil.

Taste the soup and season with salt and pepper. Serve hot, garnished with fresh parsley.