HEAT in a pan 3 tablespoons of oil. Fry rice until grains get separated. BLEND one cup of chicken soup with garlic, onion and chicken soup powder. Pour this mixture when rice turns shiny, let it fry for a few minutes and then add the rest of the chicken soup. Lower heat and cook until liquid evaporates and rice has been cooked. HEAT in another frying pan the remaining tablespoon of oil, fry sliced garlic and chopped onion. Add thyme and shrimps, season with salt, pepper and sprinkle parsley. IN the end add white wine; let it evaporate and stir until well mixed. Serve the rice with shrimps on the top.