Step 1

For chicken stock, place ingredients in a large saucepan with 5 litres water and slowly bring to the boil over a very low heat. Cover and simmer, skimming surface, until stock is well flavoured (2½ hours). Allow to cool, then strain (reserve chicken).

Step 2

Bring 3 litres chicken stock to the boil in a large saucepan over medium-high heat (refrigerate or freeze remainder for another use). Add rice and simmer, stirring occasionally, until tender (20-22 minutes). Remove from heat and season to taste.

Step 3

Whisk eggs in a bowl until smooth. Slowly add lemon juice, whisking to combine, then gradually add 250ml hot stock, whisking slowly to ensure eggs do not scramble but are warmed through before adding to the pan. Add egg mixture to the pan and stir. Shred chicken meat and add to soup to taste.

Step 4

Season to taste with cracked black pepper, drizzle with oil and scatter with dill. Serve with char-grilled bread.