Prep your ingredients first. Shred the rotisserie chicken into bite-sized pieces, slice the mushrooms, dice the onion, mince the garlic, and slice the carrots and celery.

Place a large, heavy-bottomed pot over medium heat and add 2 tablespoons of olive oil. Wait about a minute until the oil is shimmering but not smoking.

Add the diced onion and minced garlic to the pot and cook for about 3–4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Toss in the sliced mushrooms, carrots, and diced celery. Cook everything together for about 5 minutes, stirring now and then.

Pour in the 4 cups of chicken broth and gently scrape the bottom of the pot with a wooden spoon to lift any flavorful browned bits.

Stir in the shredded rotisserie chicken and add the teaspoon of thyme. Season with salt and pepper to your taste.

Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes.

If you want a richer soup, stir in 1 cup of heavy cream at the end and warm through for 2–3 minutes.

Give the soup a final taste and adjust salt, pepper, and a squeeze of lemon if needed.

Ladle the soup into bowls, sprinkle with grated Parmesan or fresh herbs if using, and serve with a warm slice of gluten-free crusty bread for dipping.