INGREDIENTS
2 tbsp
butter
1 large
sweet onion
1 cup
carrots
1 cup
celery
4 cloves
garlic
1 tbsp
fresh thyme leaves
1
bay leaf
1 lb
boneless chicken thighs
10 cups
water
1 cup
rice
2/3 cup
parmesan cheese
3 tbsp
cornstarch
3 tbsp
parsley
1 serving
salt and pepper