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1
In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt.
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2
Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface.
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3
Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
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4
Meanwhile, heat the oil in a large skillet over medium-high heat.
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5
Add the onion and cook, stirring, until translucent, about 6 minutes.
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6
Remove from the heat and set aside.
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7
Remove chicken from the broth, and allow meat to cool.
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8
Strain the broth and skim the fat.
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9
(Place the broth in the refrigerator to make it easier to skim.)
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10
When the chicken is cool enough to handle, pull the meat from the bones and discard the skin.
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11
Dice the meat into large cubes; refrigerate until ready to use.
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12
Return the broth to high heat, add the rice and onion and bring to a boil.
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13
Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
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14
Add the chicken and reduce the broth to a low simmer.
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15
In a medium sized bowl, beat the lemon juice, eggs, and pepper.
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16
Ladle 2 cups of hot broth into a measuring cup with a pourable spout.
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17
While whisking, slowly pour the 2 cups of broth into the egg mixture.
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18
Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt.
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19
Stir well to blend.
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20
Divide among bowls and serve immediately.
