In a large pot, heat a splash of olive oil over medium heat until shimmering. Add diced onion, sliced carrots, chopped celery, and minced garlic, stirring occasionally. Sauté for 5–7 minutes until the vegetables are softened.

Introduce the sliced mushrooms to the pot and cook for approximately 3–4 minutes.

Pour in 6 cups of chicken broth and stir to combine. Increase the heat and bring to a gentle simmer.

Add the shredded chicken and dried thyme, and simmer for an additional 20 minutes.

Taste and adjust seasoning with salt and freshly cracked black pepper before serving hot.