Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until fragrant.

Add the sliced mushrooms to the pot and cook for 5-7 minutes until softened.

Stir in the shredded rotisserie chicken and warm for 2 minutes. Add the broth and simmer gently for about 5 minutes.

Reduce heat to low, add heavy cream and seasonings, and simmer for an additional 5-10 minutes.

Taste and adjust seasonings as needed before serving warm.