Begin by shredding your rotisserie chicken into bite-sized pieces, discarding the skin and bones. Chop the onion, carrots, and celery into small dice. Slice the mushrooms thinly.

In a large pot, heat the olive oil over medium heat. Add the diced onions, minced garlic, diced carrots, and celery. Sauté for 5-7 minutes until the onions are translucent.

Stir in the sliced mushrooms and cook for about 5 minutes until browned.

Pour in the chicken broth and add the shredded rotisserie chicken. Season with salt, pepper, and thyme or bay leaves. Simmer gently.

Allow the soup to simmer uncovered for 20 minutes, stirring occasionally.

Ladle the soup into bowls and garnish with fresh herbs. Serve with crusty bread.