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Prepare the chicken stock by mixing 1 litre of hot water and dissolving the stock cubes.
Place the chicken in a large pot and carefully pour the veg stock.
Cover with a lid and place on a medium heat for 30-35 minutes. Turn the chicken half way through.
Once the chicken has become fork tender (and you can easily shred it), remove from the stock and place on a heat-safe board.
Shred the chicken, removing all the bones and most of the chicken fat. Set aside.
In the same stock water, add the shredded chicken, washed rice, and extra water and cook on a medium heat for 12 minutes, regularly stirring.
To a bowl, zest the lemon and crack the eggs and while whisking, slowly incorporate the lemon juice until the egg mixture becomes frothy.
Whisk in the beaten egg mixture. Continue cooking the soup on a low heat for a further 2-3 minutes.
Season with salt and ground black pepper to taste.
Serve warm and if needed to make the texture runnier, add more hot water.