Preheat your oven to 400°F (200°C).

Place the chicken pieces on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste.

Cut the tops off the heads of garlic to expose the cloves. Drizzle with a little olive oil, wrap in aluminum foil, and place on the baking sheet with the chicken.

Roast the chicken and garlic in the preheated oven for about 45-50 minutes, or until the chicken is cooked through and the garlic cloves are soft and caramelized.

While the chicken is roasting, melt the butter in a large pot over medium heat. Add the sliced onion and cook until softened, about 5 minutes.

Add the diced carrots and celery to the pot and cook for another 5 minutes, until slightly softened.

Once the chicken is done roasting, remove it from the oven and let it cool slightly. Then, remove the meat from the bones and shred or chop it into bite-sized pieces.

Squeeze the roasted garlic cloves out of their skins and add them to the pot with the vegetables. Stir in the dried thyme.

Pour in the chicken broth and add the bay leaf. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.

Stir in the whipping cream and cooked chicken pieces. Let the soup simmer for another 5-10 minutes, until heated through.

Taste and adjust the seasoning with salt and pepper if needed.

Serve the roasted garlic and chicken soup hot, garnished with fresh parsley.