Soften the onion

• Heat the olive oil in a large pot over medium heat.
• Add the onion with a pinch of salt and soften, stirring occasionally.

Add garlic and carrot

• Add the sliced garlic and diced carrot.
• Sauté, stirring, until softened and fragrant.

Add the broth

• Pour in the chicken broth and increase the heat.
• Bring to a simmer, then reduce the heat back to medium.

Cook the rice

• Add the rinsed rice, bay leaves, lemon zest, salt and plenty of black pepper.
• Stir, cover and simmer until the rice is tender but still al dente.

Make the egg mixture

• Whisk the egg whites until foamy and frothy.
• Whisk in the egg yolks, then the lemon juice.

Temper the eggs

• Take the pot off the heat and let it cool slightly so the broth is no longer boiling.
• Whisking constantly, slowly ladle a few spoonfuls of hot broth into the egg mixture.

Combine and finish

• Stir the egg mixture into the pot over a very low heat, stirring constantly.
• Add the shredded chicken and warm through without letting the soup boil, or it may curdle.
• Taste and add more lemon juice if needed.

Serve

• Ladle into bowls and finish with a drizzle of extra virgin olive oil, plenty of black pepper and fresh dill.