Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened.

Add the chicken broth and bring to a simmer.

Add the broccoli florets and cook for 5-7 minutes until tender.

Stir in the shredded chicken and heavy cream, then let the soup simmer for an additional 5 minutes.

Season with salt and black pepper to taste.

Use an immersion blender to blend the soup until smooth and creamy (or blend in batches in a regular blender).

Garnish with fresh parsley if desired and serve hot.