Begin by shredding about two cups of rotisserie chicken, ensuring it’s free of skin and bones. Next, slice one cup of fresh mushrooms, chop one medium onion, and mince three cloves of garlic. Gather your chicken broth, heavy cream, and fresh herbs.

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onions and minced garlic, stirring frequently for about 3-4 minutes, until the onions become translucent and fragrant.

When the onions are ready, add the sliced mushrooms to the pot. Sauté for about 5-7 minutes, stirring occasionally until they release their moisture and develop a golden color.

Add the shredded rotisserie chicken and four cups of chicken broth to the pot, stirring everything together. Bring the mixture to a gentle simmer over medium heat for about 10 minutes.

Once your soup is simmering, reduce the heat to low and pour in one cup of heavy cream. Stir gently until the soup achieves a rich, creamy consistency.

Finally, season your Rotisserie Chicken Mushroom Soup with salt and pepper to taste, and stir in freshly chopped herbs. Simmer for another minute or two, then ladle into bowls and serve hot.