Bring chicken,carrot,leeks,onion and 4 quarts water to in large pot,cook until chicken is cooked.

Transfer chicken in plate discard carrot,onion,leek and chicken to cool

Continue to cook broth over medium high heat until reduced to about 2 quarts about 15-10 mins, season with salt.

Shred meat from chicken.

Whisk egg and lemon juice in bowl until foamy and no streaks remain,whisking continuously.add 1/4 cup hot chicken broth,a couple teaspoon at a time at first(do not pour too much hot broth to quickly or you will end up with scrambled egg).

Then increasing to a steady stream until fully incorporated,meanwhile reduced heat to medium and add rice in to broth,stirring it otherwise rice stick to bottom,cook 5 min,add shred chicken in it

And continue to cook till rice is cook it take about 2-3 min.continue stirring,slowly drizzle tempered egg mixture a couple teaspoon a time at first then increasing to steady stream until fully incorporated.

Reduced heat to medium low and cook until soup is slightly thickened and velvety looking

About 5 mins remove from heat and serve in soup bowl season with pepper and chilli flakes and drizzle with olive oil.