NOTES:
I use a 1 kg bag of brined chicken fillets / tenders, of which I end up with a weight of around 750 – 800 g after draining. There are many optionals you may add.. such as turning this into a mushroom soup by adding mushrooms or a chicken a la King by adding sweet green pepper, mushrooms and peas and you may even include freshly crushed garlic too. But even without all the above, this soup is still going to taste delicious. So delish that cream is merely an optional and you don’t need to add it at all. However, it will enhance the colour of your soup.
INGREDIENTS:
750 – 800 g chicken, brined Tenders or fillets, drained
170 g rice
2 onions, medium
240 g carrots
1 celery stalk with leaves
50 g Chicken Schmaltz or fat (To saute veg)
36 g Chicken Schmaltz or fat (To stir-fry chicken)
225 g gelatinized chicken stock – See how easy peasy.. 
125 g / ml cream (Optional)
5 ml freshly chopped parsley or to taste
Salt to taste
METHOD:
In a heavy bottomed saucepan, cook rice in enough water to cover until mushy soft.
When rice has softened, puree into a smooth cream with a hand-held, or stick blender.
Peel onions and roughly chop them into food processor with metal blade on – Whizz until onions are finely chopped as for soup mixtures but not pureed.
Melt 50 g of chicken schmaltz in a saucepan or wok. Add your finely chopped onions and saute them gently until tender. Remove your onions and add them on top of your creamed rice mixture.
Roughly chop your carrots and celery into your food processor and chop as you would for soup mixture or into small dice.
Add the extra 36 g schmaltz or fat to your saucepan and saute your carrots and celery until they are almost tender.
Add cooked carrots and celery to your creamed rice mixture, together with your gelatinized chicken stock or stir in according to your own taste.
Season with freshly ground peppercorns and finely chopped parsley.
Turn off heat and stir in cream if you will be using it.
Serve and Enjoy!
Source: This is my own creation.