– 2 1/2 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 2 1/4 c chicken broth
– 2 c rinsed brown rice
– 1 yellow onion, diced
– 2 c carrots, chopped
– 2 c white mushrooms, sliced
– 1 tsp salt
– 1/4 tsp pepper
– 1 10.5 oz cream of chicken soup (1 can)
– 1/4 tsp thyme (8 sprigs fresh)
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min
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