In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Once hot, add 1 diced onion and 2 chopped celery stalks, sautéing for about 5 minutes until they become soft and translucent.

Stir in 1 pound of sliced mushrooms and continue cooking for an additional 5–7 minutes, stirring regularly until mushrooms turn golden brown.

Add 4 crushed cloves of garlic and 2 teaspoons of fresh thyme to the pot and cook for about 1–2 minutes until fragrant.

Pour in 6 cups of chicken or vegetable broth along with 1 cup of heavy cream, stirring well. Increase heat slightly to bring to a gentle simmer for about 5 minutes.

Add about 3 cups of shredded rotisserie chicken and 3 cups of fresh spinach, stirring and continuing to simmer for another 5 minutes until heated through.

Season with salt, pepper, and a splash of lemon juice to taste. Serve hot, enjoying the warmth.