Creamy Reuben Soup

4 cups chicken broth (low-sodium)

1 cup heavy cream

1 cup sauerkraut, drained and lightly rinsed

1/2 pound corned beef, diced or shredded

1 1/2 cups shredded Swiss cheese

1 teaspoon caraway seeds (optional, for that rye bread flavor)

Salt and pepper to taste

For Garnish:

Rye bread croutons or toasted rye bread slices

Fresh parsley, chopped (optional)