Step 1

In a soup pot melt the butter and saute the garlic and the onion for 2-3 minutes or until they become translucent.

Step 2

Add the chicken broth, chopped zucchini, and celery and bring to a boil. Reduce the heat and simmer for 10 minutes or until the vegetables are tender.

Step 3

Add the shredded chicken, parsley, salt, and pepper to taste.

Step 4

Combine the cream cheese and heavy whipping cream until smooth; Pour into the chicken soup. Stir well until all the ingredients are well combined and the cream cheese melted.

Step 5

Serve hot with flaxseed bread, parsley and drizzle garlic infused oil. Enjoy!