Directions:
In a large pot, add chicken broth, celery, cabbage, onions, and carrot. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
In a separate bowl, stir together cream and milk.
In a medium saucepan, melt butter over medium heat. Add flour, salt, and pepper, stirring to form a smooth paste. Gradually add the cream and milk mixture, stirring constantly. Continue to cook and stir until it reaches your desired thickness.
Gradually add the cream mixture to the vegetable mixture, stirring to combine. Add in the ham and thyme. Heat through.
Garnish with parsley if desired. Serve hot.
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
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