Perfect soup when you want chicken soup but a little different. It works great also with leftover chicken stock or chicken soup stock from the freezer. Originally published in Silver Spoon Cookbook.
1 onion, diced
½ cup rice
6 (½ cup) water
12 cup chicken soup broth
Saute onion until translucent. Add 1/2 cup rice and 1/2 cup water. Cook for a long time on a very low flame until soft. Blend until smooth.
Add the remaining water and chicken stock. Cook for 1/2 hour.
Serve with strips of cooked chicken breast and peas (optional).