In a pot, bring 6 to 8 cups water (1.5–2 liters) to a boil.

Add the chicken, roughly chopped onion, potatoes cut into cubes (to help thicken the soup), and the carrot. Let everything cook thoroughly.

Toward the end, add the rice. Once everything is cooked, remove the pot from the heat.

For the egg-lemon sauce: Crack the egg into a mixing cup. Use a hand mixer with a whisk attachment, a regular mixer, or simply whisk by hand—whatever you prefer!

Beat the egg until pale, then add the squeezed lemon juice. Gradually add 3 spoonfuls of hot soup broth, one at a time, whisking constantly. Pour the mixture back into the soup, stir gently, and it’s ready!

Enjoy!