Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until fragrant and softened.
Stir in mushrooms and cook for 3-4 minutes.
Pour in chicken broth and bring to a simmer.
Add shredded chicken, spinach, thyme, salt, and pepper.
Reduce heat and stir in heavy cream.
Simmer gently for 5-7 minutes until heated through.
Serve hot and enjoy.