Chicken Soup with Almond and Saffron

This soup recipe is from a book called "Ottoman Cuisine" written by Marianna Yerasimos. The writer indicates that the recipe was recorded along with the expenditures of a circumcision feast in 1539.
For 4 person
1 chicken (1-1,5kg)
8 glass of water
3 spoons of rice
2 spoons of butter
2 eggs
1 lemon
2 teaspoons of starch
200gr sweet allmond
1 teaspoon of saffron
2 spoons of vinigar
salt

1- Mix saffron with vinigar and keep 2-3 hours.
2- Wash and strain the rice.
3- Boil the chicken with 8 glass of water and little salt until it softens.
4- Strain the chicken stock and pour 6 glass of the stock into another pot and boil. When the stock starts to boil, add the rice and stir. Cook for 20-25 minutes until the rice becomes very soft.
5- Soak the almonds into hot water for 10-15 minutes, then peel  them. After peeling them you can either mash them in a mortar or grind with a food processor.
6- In a pan melt the butter and saute the almonds until their color begin to change. Add the almonds into the soup and continue to cook for 15 minutes on a low fire.
7- Meanwhile get the skin off and bone the chicken. Pull the big pieces to shreads.
8- Mix the egg yolks with starch and add the lemon juice. Dilute the mixture with some chicken stock and add to slowly the soup while stiring continously.
9- Add the saffron with vinigar into the soup. Add salt and cook until it began to simmer.
10- Place the chicken shreads in the bowl. Pour the soup over.

Notes: 1- It's a very fulfilling soup.
2- You may use cracked rice.
3- You can use safflower flowers if you can not find saffron.
4- The consistency of the soup is thicker then general soup consistency. So if you want you can dilute by adding some more chicken soup.