Great soup when you are sick.

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2 tbsp olive oil

1 onion, diced

2 garlic cloves, sliced

1 large carrot, diced

1L 350ml good quality chicken stock

2 bay leaves

Zest of ½ lemon

Salt

Black pepper

1 cup long grain rice

Juice of 1-2 lemons

2 eggs, tempered

2 cups cooked chicken, shredded

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1. Add the olive oil to a large pot on a medium heat followed by onion and salt to bring out its moisture. Soften for 5 minutes. Add the garlic and the carrot. Sauté for about 5 minutes.

2. Increase the heat. Add chicken stock, bay leaves, lemon zest, salt and plenty of pepper. Give everything a stir and cover. Bring to a simmer. Then reduce the heat back to medium.

3. Wash the rice and add it to the pot. Let it cook for about 8-10 minutes or until tender.

4. While it cooks, separate the egg yolks and egg whites. Whisk the egg whites until foamy. Then add the egg yolks and whisk until combined. Add the lemon juice while whisking vigorously.

5. One at a time, whisk in 3 large spoonfuls of the soup into the egg mixture (make sure the broth isn't boiling hot at this point). This will help bring it to temperature and make sure it doesn't curdle when poured into the soup.

6. Stir the egg mixture into the pot when the rice is almost cooked and cook over a low heat, stirring constantly. Add the chicken and warm through for a couple of minutes until you reach the desired temperature. Do not simmer or bring to a boil as the soup may curdle.

7. Serve immediately with some extra virgin olive oil and lots of black pepper.