In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add chopped onion and sauté for about 2 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.

Add sliced mushrooms to the pot and cook for 4-5 minutes until browned. Toss in diced carrot and chopped celery, cooking together for another 2 minutes until softened.

Sprinkle in dried thyme, season with salt and black pepper, then pour in chicken broth. Bring to a gentle simmer and cook for about 10 minutes until vegetables are tender.

Reduce heat to low and stir in heavy cream and shredded rotisserie chicken. Optionally add soy sauce. Simmer for another 5 minutes without boiling.

Adjust seasonings as necessary and let sit for a minute to blend flavors.

Ladle into warm bowls and sprinkle fresh parsley before serving.