Place the chicken in a large pot with the carrot and onion and pour in enough water to cover by 2cm. Bring to the boil, skimming off any sediment when necessary, then lower the heat to minimum so the liquid ‘blips’ and simmer gently for 1 hour 30 minutes.
When the chicken is cooked, test by piercing the thickest part of the thigh with a skewer. If no pink juices run out the chicken is done. Remove from the pot and strain the stock. Return the stock to the pot and add the rice. Cook for 20 minutes or until the rice is tender.
Meanwhile strip the meat from the chicken into bite-size pieces and set aside. Whisk together the eggs and lemons in a large bowl. When the rice is tender, take the pan off the heat and whisk a ladleful of stock thoroughly into the egg-lemon mixture. Repeat, whisking in three more ladlefuls to heat the egg-lemon mixture so it will not curdle when it is reheated in the pan.
Then pour the mixture back into the stock pan off the heat and whisk to ensure the two are completely amalgamated. Add the chicken pieces into the soup with the parsley then season. You might want more salt as the soup should be quite lemony. Add more lemon juice if desired.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.