First the chicken and stock. To a large pot on medium heat, add a little olive oil, the diced onion and garlic, oregano, leave to sweat a few minutes then add chopped carrot and celery stalk, keep cooking a few minutes until soft. Place the whole chicken and cover with water. Add the bay leaves. Bring to the boil then turn down to a low, cover and simmer for 90 minutes. Remove any fat or scum throughout the cooking time.

Once cooked, remove chicken, set aside to cool down a little then strain the stock. Place back the stock in the pot on medium heat along with the rice. Simmer until the rice is nice and tender, 25 to 30 minutes.

As an option (recommended), you can use a stick blender to make it extra smooth. Then add salt and pepper to taste. Add a small amount of chopped fresh dill.

In a mixing bowl add the cracked whole eggs along with the lemon juice. Whisk until well combined. Very slowly pour in some of the hot chicken stock (2 or 3 cups) as you whisk. Once nicely combined, pour the egg mixture into the soup and mix well on very low heat. Do not boil.

Remove skin from chicken and shred the meat using a fork. Add to the soup, mix well and taste again for seasoning.

To serve, place in warm soup bowls and garnish with torn chicken breast pieces, pieces of fresh dill, a generous drizzle of olive oil. Chargrilled bread with olive oil.