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

Next, add two minced garlic cloves and continue sautéing for an additional minute until fragrant, stirring constantly to prevent burning.

Add about two cups of sliced fresh mushrooms to the pot, stirring to combine. Cook the mushrooms for approximately 5-7 minutes until tender.

Stir in two cups of shredded rotisserie chicken and pour in four cups of chicken broth, bringing the mixture to a gentle simmer.

Slowly stir in one cup of heavy cream and sprinkle in fresh herbs. Let the soup simmer for an additional 5-10 minutes.

Taste and season with salt and pepper, then serve hot, garnished with extra fresh herbs if desired.