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Stock
Bring to the boil with a lid on and then simmer for an hour.
Turn the heat off and leave to rest for another hour.
Carefully remove the chicken and strain the stock.
Reserve the carrots and chop into small dice, discard the remaining veg and bacon.
Shred the chicken, discarding the skin.
To finish the soup. Add the 1.5 litres of the stock, shredded chicken and reserved cooked carrots, diced, carrots back to the pan and bring to a gentle simmer.
Add the orzo, season with a little salt and simmer until the pasta is cooked.
Stir through spinach till it's wilted then finish off the heat with the egg yolks whisked into the cream. The residual heat will cook the eggs and make the soup deliciously creamy.
Frazzle the bacon and top each bowl with that, chives and a drizzle of oil. Lemon juice to individual taste into each bowl.
The most perfect modern family meal, deeply inspired by tradition.