Clean and wash fowl and place in a large saucepan. Add boiling water, carrot, onion, and celery; cover and simmer gently over a low heat for 2 hours or until tender. Add the salt during the last hour of cooking. Remove chicken from stock.
Strain stock, bring to a boil and add rice. Cover and cook for 20 minutes. Remove from heat and prepare egg and lemon sauce. Add to the soup gradually while stirring.