The rice thickens this up so by the second day you'll have more of a stew-like consistency. I'd say it makes 6-8 servings.
12 cups chicken stock
1 1b boneless skinless chicken thighs
1 cup jasmine rice
1 medium onion, chopped
3 cloves garlic, minced
1 1/2 cups sliced crimini mushrooms
2 T butter, divided
3 carrots, sliced
2 yukon gold potatoes, chopped
1/2 cup chopped fresh parsley
salt and pepper to taste
In a stock pot, bring stock to a boil. Add chicken thighs. Simmer until chicken is cooked, approx 15 minutes.
While chicken is cooking, saute onion in 1 T butter until transparent, 5-8 minutes. Add garlic to onion and saute for another minute. Remove from heat.
When chicken in cooked, remove it from stock and set aside to cool. When it's cool enough to handle tear chicken into bite size pieces.
Meanwhile, add rice mixture, onions, carrots and potatoes to the stock. Simmer until rice and vegetables are cooked. While vegetables are cooking, saute mushrooms in remaining 1 T. butter. When rice and vegetables are cooked, stir in mushroom, chicken and parsley. Adjust seasoning if needed.