In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, sautéing for 2 minutes until it softens and becomes translucent.

Throw in 2 minced garlic cloves, stirring continuously for about 30 seconds until fragrant.

Add 8 ounces of sliced mushrooms to the pot. Allow them to cook for 4 to 5 minutes, stirring occasionally.

Stir in 1 diced carrot and 1 diced stalk of celery to the pot. Cook for about 2 minutes.

Sprinkle in 1 teaspoon of dried thyme, along with salt and black pepper to taste. Mix well before pouring in 4 cups of chicken broth.

Raise the heat to bring everything to a gentle simmer, then let it cook for about 10 minutes.

Reduce heat to low, stir in 1 cup of heavy cream and 2 cups of shredded rotisserie chicken, letting it heat through for about 5 minutes.

Add 1 tablespoon of soy sauce and adjust seasonings as necessary.

Squeeze in a bit of fresh lemon juice to brighten the flavors and serve garnished with fresh parsley.