Avgolemono (chicken and rice soup)

Let’s make it

1. Put the chicken in a big pot with the water, onion, carrots, celery, bay leaf and half the salt.
2. Bring to the boil, skim the foam, then simmer gently for 50 minutes until the chicken is cooked through.
3. Lift the chicken out, strain the broth back into the pot and discard the vegetables.
4. Pull the meat off the bones in small pieces while the broth comes back to a simmer.
5. Add the rice to the broth and cook for 15 to 18 minutes until tender, then stir in the chicken, the rest of the salt and the pepper, and turn the heat right down.
6. Whisk the eggs in a bowl until frothy, then whisk in the lemon juice.
7. Ladle hot broth into the eggs a little at a time, whisking constantly, until you have added about 4 ladles and the bowl feels hot.
8. Pour the tempered egg mixture back into the pot, stirring, and keep it well below a boil for 2 minutes until it thickens slightly.
9. Serve straight away with extra pepper and lemon wedges on the side.