Step 1

Add chicken broth, celery, cabbage, onions and carrot to a large pot and bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender.

Step 2

Stir together cream and milk in a bowl.

Step 3

In a medium saucepan, melt butter over medium heat. Add flour, salt and pepper. Stir to form a smooth paste. Gradually add cream and milk mixture, stirring constantly. Continue to cook and stir until it reaches desired thickness.

Step 4

Gradually add cream mixture to vegetable mixture, stirring to combine. Add in ham and thyme. Heat through.

Step 5

Garnish with parsley if desired. Serve hot.