One 3-pound free-range chicken
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 carrot, peeled and quartered
1 leek, cleaned and quartered
2/3 cup arborio rice
1/2 cup fresh lemon juice
2 large eggs
1 tablespoon salt
1 teaspoon ground pepper
Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.