"cream" of Chicken Soup

From "Dining In"; I've always wanted to find a kosher "cream of chicken soup" recipe, and now I have one! I had to play around a bit with the amount of liquids, especially when cooking the rice because I used an immersion blender... it might work okay as listed with a food processor.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  onion, diced
• 1  tablespoon  oil
• 1  cup water
• 1⁄2 cup raw rice
• 4  cups  chicken stock
• 2  cups water
•  salt and pepper, to taste
• 1⁄2 cup  frozen peas
• 1⁄2 cup  cooked chicken, cubed

Directions

1. Saute onion in oil until clear.
2. Add water and rice and cook until soft.
3. Blend with hand blender or puree in food processor and return to pot.
4. Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.
5. Note: The "cream" in this soup is made by blending rice. You can add less water, if you like a thicker soup.