In a large pot on medium-high heat, add the chicken thighs and coat in the seasonings.

While the chicken is browning, prepare the vegetables. Cut onion into slivers, then dicing the carrots and celery.

Remove the browned chicken from the pot and set aside. Add the butter and mix with any seasonings left on the bottom of the pot.

Now add the garlic and veggies, sauté until the onion and celery are translucent.

Place chicken back into the pot.

Pour in the chicken stock so that everything is covered.

Put the black rice on to cook, cook to package instructions and leave on ‘keep warm’ when done.

Let the soup simmer on low for 30 minutes, then remove the chicken and shred it.

Add the chicken back to the broth and simmer for a further 15 minutes.

Serve over the black rice.