In a large pot over medium heat, drizzle a tablespoon of olive oil and add the finely chopped onion. Sauté the onions for about 4–5 minutes, until they become translucent and slightly soft.

Stir in the minced garlic and continue sautéing for an additional minute.

Next, add the sliced fresh mushrooms to the pot and cook for approximately 5–7 minutes, stirring occasionally, until they are tender and slightly browned.

Fold in the shredded rotisserie chicken and pour in the chicken broth, bringing the mixture to a gentle simmer for about 5 minutes.

Slowly pour in the heavy cream, stirring gently, and sprinkle in fresh herbs. Simmer for an additional 5–10 minutes.

Taste the soup and season with salt and pepper. Serve hot, garnished with extra fresh herbs if desired.