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Put the chicken in a large saucepan along with the peppercorns, onions, celery and carrots. Cover with cold water and bring to the boil over a high heat. Reduce the heat to low, cover and simmer for 1 hr, or until the chicken is tender and falling apart. Remove from the heat and set aside for 1 hr 30 mins, or until completely cooled.
Transfer the chicken to a board and shred the meat off the bones. You can store the meat in an airtight container in the fridge for up to two days, or add it back into the soup later. Discard the carcass. Strain the stock, discarding any aromatics, and measure the liquid into a jug – you’ll need around 2.5 litres.
Pour the stock back into the saucepan, season with salt and bring to the boil over a high heat. Stir in the rice, then reduce the heat to a simmer and cook, covered, for 15 mins until the rice is soft. Remove from the heat.
Meanwhile, crack the eggs into the bowl of a stand mixer and pour in the juice of 1½ lemons. Add the cinnamon and a generous pinch of black pepper, and whisk to combine. (If you don’t have a stand mixer, use a large bowl and an electric or balloon whisk.) With the motor running on a low speed, ladle in some of the hot stock (no rice), whisking it into the eggs until creamy. Repeat this process three more times, with the motor running continuously. Pour the egg and stock mixture into the rice.
Add the shredded chicken to the rice soup. Simmer over a low heat for 3-4 mins, stirring continuously until you have a thick, creamy soup. (Stirring will help prevent the soup from catching or the egg from scrambling.) Stir in the juice of the remaining ½ lemon, according to taste. Serve straight away, or if preferred, leave to stand for 10 mins to thicken more. Sprinkle with extra cinnamon and pared lemon zest, if you like.