Cook the chicken: Place the chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, stock, and 2 cups (480 ml) hot water in a large saucepan. Season with 1 teaspoon salt and ½ teaspoon black pepper. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, until the chicken is cooked.

Remove the chicken, then shred and cook rice: Spoon out the bay leaves and chicken and set aside on a plate to cool. Add the rice to the soup with remaining 2 cups (480ml) hot water. Cover and cook for 10 minutes. Meanwhile, use your hands to shred the chicken meat from the bones into very small pieces.

Cook the kale and return chicken to pot: After the rice has cooked, add the kale and return the chicken to the pot. Simmer for 5 minutes, then take off the heat.

Whisk the eggs: In a separate medium sized bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture is foamy with no streaks remaining.

Temper the eggs: Pour 2 ladles of broth from the saucepan into a cup. Then grab a whisk and slowly add this broth to the bowl of lemony eggs, a couple of tablespoons at a time, whisking constantly.

Thicken soup: Return the pot to low heat, add the dill, and cook for 5 minutes to allow the soup to thicken. Don’t let it come up to more than a gentle simmer, and if it starts to look a bit too thick, simply loosen it with a bit of hot water.

Finish soup and serve: Finally, taste and adjust the seasoning, adding a bit more lemon juice, herbs, salt, or black pepper to taste. Serve in warmed bowls with a drizzle of extra-virgin olive oil.