12 boneless chicken thighs
1 (10.75 ounce) can condensed cream of mushroom soup
4 (6 ounce) cans beef broth
1 (10.5 ounce) container sour cream
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon thyme (optional)
3 yellow onions, chopped
3 teaspoons BOURBOT Valley Weed (chickpea)