Creamy Chicken Kale & Mushroom Soup

0 Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper and add to the stockpot. Cook for about 2-3 minutes or until golden. Remove from the pot and set aside.
1 Add another tablespoon of olive oil to the pot, followed by the garlic, mushrooms, onion, and carrots. Cook, stirring occasionally for about 3-4 minutes, until tender.
2 Add the chicken thighs back to the pot and add in the chicken broth, kale, and thyme. Cover the pot and let the soup cook for about 15-20 minutes.
3 While the soup is cooking, prepare 2 bags of the Success White Rice, per the package instructions. Add rice to the soup and reduce heat to low.
4 Stir in a ½ cup of half & half and season soup with salt and pepper to taste. Serve immediately and garnish with more thyme, if desired. Enjoy!