Melt the ghee in a medium stockpot and add the onion and salt. Cook over medium heat until softened and slightly caramelized, about 3 minutes.
Add the carrot celery and rice and stir until well until the rice is coated in fat and becomes translucent.
Add chicken stock and water, bring to boil and then simmer uncovered until the rice is completely cooked, about 15 minutes
Kill the heat, add the cooked chicken and frozen peas. Give the soup a quick stir, cover and let it sit for a few minutes until the peas are cooked and the chicken is sufficiently heated.
Adjust seasoning as necessary and serve hot.
Notes
*If the chicken stock you have on hand isn’t quite as concentrated as mine, maybe you’re gonna want to use a little less water. Just make sure that you end up adding a total of 8 cups of liquid to your soup.