8 cups (2 litres) cold water

1 whole chicken 3 lbs (1.5 kg), cut into pieces, skinless

1 onion, cut into wedges

1 large leek, halved (green and white part), thinly sliced

2 bay leaves

1/4 cup (60 ml) long grain rice

2 carrots, chopped

2 stalks celery, chopped

3 eggs

Juice of 2 lemons

Salt and pepper

Fresh herbs for garnish

In a pot of lightly salted cold water (about 2 1/8 cups), place the chicken, onion, green part of the leek and bay leaves. Bring to a boil. Reduce the heat, cover and simmer over low heat for about 1 hour, taking care to skim off the fat.

Remove the chicken from the broth. Allow to cool. Strain the broth through a sieve. Return to the pot.

Remove the meat from the chicken and cut into cubes. Set aside.

Add the rice, carrots, celery and the remaining leek to the broth. Bring to a boil, cover and simmer for about 20 minutes or until the rice is tender. Stir occasionally. Add the chicken.

In a bowl, whisk the eggs until they become slightly foamy.

While whisking, gradually add the lemon juice and 250 ml (1 cup) of hot broth to temper the egg mixture.

Gently pour the egg mixture into the soup, stirring continuously. Reheat the soup over low heat for 1 to 2 minutes, stirring constantly.

Do not boil the soup again, this would coagulate the eggs.

If desired, garnish with a fresh herb.

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