Its a greek soup made with rice, eggs and lemon. Its really easy.
Boil chicken bones in lightly salted water. Removing any scum that rises to the surface.
Remove chicken bones, carcass (keep them, you will have to strip any remaining chicken from them).
To make it even lower in fat, let liquor cool and skim off any white solids on the top. Too be honest if you don't put any skin in to boil the fat remaining is not worth worrying about.
Bring to the boil and add 2 cups of rice, cook as normal.
When the rice is ready, add chicken meat removed from the carcass, and then stir into the soup on a low heat 1 egg with the juice of one lemon beaten into it, or to taste ( i like lemon so I added the juice of 2)
Beat another egg, then stir this in. This gives you the eggy strands that you see throughout chinese soups. Enjoy.
It freezes really well, and when you reheat you can spin it out a bit more by adding some boiled rice and extra liquid.
I keep extra bags of pre-boiled rice in the freezer, especially for when I'm on a spicy food kick. See my freezer, spicy central!!