Clean the chicken thighs and season both sides with salt, pepper, onion powder, oregano, and garlic powder.
In a large pot, melt butter and sear both sides of chicken thighs until fully cooked (about 4-5 minutes on each side).
Remove cooked chicken from the pot and set aside. Add in the diced onion, carrots, and celery.
Sauté vegetables on medium-low heat for 5 minutes to soften, then add minced garlic, thyme, salt, and pepper to taste. Cook for 1-2 minutes.
Wash and drain the white rice and add it to the pot with vegetables. Add in chicken broth.
Cover the pot and cook on low for 10-15 minutes or until the white rice is fully cooked.
Chop your cooked chicken thighs to bite size pieces.
Remove the lid from the pot, stir the rice, and add in the chopped chicken.
Add in half and half, and adjust seasoning. Cook soup on low until fully heated while stirring.
Finish with chopped parsley and more chicken broth to thin our consistency if needed. Serve hot.
