Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast at 400F for 35 minutes.

Squeeze the soft roasted garlic cloves into a pot and mash them.

Add the broth, chicken, carrots, and celery and simmer 20 minutes.

Remove the chicken, shred it, and return it to the pot.

Stir in the heavy cream and parsley, warm through, and serve.