Heat a dutch oven over high heat. Add the olive oil and when shimmering stir in the mushrooms, garlic, and onions. Saute until the mushrooms start to become soft, about 5 minutes.
Season the mushroom mixture with salt and pepper to taste. Add in the chicken broth and cream. Cover and bring the mixture to a boil. Reduce the heat and simmer until the mushrooms are completely tender, about 8-10 minutes.
Puree the soup with an immersion blender until smooth or at a texture you prefer. Stir in shredded chicken and season with salt and pepper if needed. Ladle into bowls and serve!