In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.

Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.

Add the shredded rotisserie chicken, heavy cream, thyme, and basil. Stir well and simmer for another 5 minutes.

Season with salt and pepper to taste. Remove from heat.

Ladle the soup into bowls and garnish with chopped parsley before serving.