Step 1

If you’re making the soup stock from scratch, put the oil in a large, wide pan on a medium-high heat and fry the chicken pieces until golden all over – do this in batches, if necessary – and transfer to a plate (see below* if using bought stock).

Step 2

Throw the garlic and thyme, if using, into the hot pan, fry for 30 seconds, then return all the chicken to the pan and add the chopped carrot and onion, the whole tomato and the peppercorns.

Step 3

Cover with two and a quarter litres of water and bring to a boil. Turn down the heat, partially cover the pan and leave to simmer gently for about an hour, until the chicken is cooked through.

Step 4

Lift the chicken out of the pan, leave it to cool, then strip the meat if you’re using it in the soup (otherwise, save the poached chicken for another use). Strain the stock, discard the solids, then return the liquid to the pan.

Step 5

(*If using bought stock, fry the chicken leg or wings, if using, in the oil until golden, then add the garlic and thyme and fry for 30 seconds. Add the ready-made stock, bring to a simmer and leave to bubble gently for 15-20 minutes, until the chicken, if using, is cooked through. Strain the stock and strip the meat from the bones, again if using. Return the stock to the pan and continue with the recipe from this point.)

Step 6

Add the rice and diced carrot to the hot stock, bring to a boil, then lower the heat and simmer, stirring occasionally, for about five minutes. Add the sliced leek and simmer for another eight minutes, until the rice and vegetables are cooked. Turn off the heat.

Step 7

Separate the eggs, and put the yolks in a large heatproof bowl and the whites in a bowl big enough to hold them once beaten.

Step 8

Zest one of the lemons directly into the hot soup, then juice the lemon and beat this into the egg yolks.

Step 9

Whisk the egg whites until they hold soft peaks, then fold them into the lemony egg yolk mixture.

Step 10

Gradually whisk in about half the stock from the pot, then whisk everything back into the stock pan.

Step 11

Cook gently for about five minutes, until the soup thickens slightly, then season to taste, adding more lemon juice, if you like, and some of the shredded chicken, if you want to. Divide the soup between bowls, scatter with a little chopped dill, if using, and eat immediately.