Melt butter or ghee in a large stock pot over medium heat.
Add in celery, onions, and carrots to the pot.
Cook while stirring until vegetables begin to caramelize.
Add in the garlic and continue to cook, stirring occasionally, for about 5 more minutes.
Add the cooked and shredded chicken to the pot along with the cherry tomatoes and cream cheese.
Stir until the cream cheese is melted.
Add in the chicken broth while stirring.
Turn the heat up to high until the mixture reaches a boil.
Once boiling, turn heat to low and add in the cream while stirring.
Cover the soup and continue to simmer on low for about 10 minutes or until soup has cooked down to desired consistency.
Once soup has reached desired consistency, add in chopped kale and stir as kale wilts into the soup.
Remove soup from heat.
Distribute into serving bowls and top with fresh chopped parsley.
Serve and enjoy!
