Step 1

Heat olive oil and butter in a dutch oven and add garlic, onions and celery. Saute for a few minutes till the onions turn translucent.

Step 2

Add broccoli, chicken breasts, broth, oregano, parsley, salt and pepper. Bring this to a quick boil, and then reduce the flame and simmer for 20 minutes.

Step 3

Take the chicken pieces out of the pot and shred them with a fork. Set aside.

Step 4

Using an immersion blender or a regular blender, blend half the soup. Add the shredded chicken back to the pot along with cream cheese and heavy cream. Simmer for five minutes and turn off the flame. Check and adjust seasoning and serve hot.