Avgolemono

Put the chicken, water, onion and carrot in a large pot with a little salt. Bring to the boil and skim off the foam.

Simmer, half covered, until the chicken is tender.

Start a 30 min timer

Lift out the chicken and throw away the onion and carrot. Add the rice to the broth and simmer until soft.

Start a 15–18 min timer

Pull the chicken off the bone in large pieces and return it to the pot.

Whisk the eggs until frothy, then whisk in the lemon juice.

Whisking all the time, add two ladles of hot broth to the eggs, a spoonful at a time.

Take the pot off the heat and stir the egg mixture into the soup. Do not let it boil again, or it will curdle.