French Chicken in a pot

1 chicken (about 4 pounds), cut into 8 serving pieces, or equivalent parts
3 quarts chicken stock, homemade or canned
1 leek (white part only), washed and cut into 2- inch pieces
2 onions, quartered (see Note)
2 small white turnips, peeled and quartered (optional)
3 carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces Bouquet Garni
½ teaspoon salt (¼ teaspoon if using canned stock)
⅛ teaspoon freshly ground pepper
½ cup rice, cooked; or ¼ pound cooked thin egg noodles; or 6 new potatoes, diced and cooked

In a large stockpot or flameproof casserole, combine the chicken and stock. Bring to a boil, uncovered, over high heat, about 20 minutes. Skim the foam, fat, and impurities that rise to the surface.
Add all the remaining ingredients except the cooked rice, noodles, or potatoes. Bring back to a boil, reduce the heat, and simmer, partially covered, until the chicken is cooked and the vegetables are tender, about 30 minutes. If necessary, cook an additional 5 to 10 minutes. Skim occasionally to remove fat, foam, and impurities that rise to the surface.
Remove the pot from the heat and uncover. Transfer the chicken and vegetables to a large bowl. Discard the bouquet garni. Skim the surface of the soup to remove all fat. Strain, if necessary.
When the chicken is cool enough to handle, skin it and pull the meat off the bones. Return the chicken to the pot along with the vegetables.
To serve: Bring the soup to a simmer. Place the rice, noodles, or potatoes in a strainer or colander and dip into the soup to heat them. Place some of the vegetables, chicken, and rice (or noodles or potatoes) in each of four deep soup bowls. Ladle some of the soup over all and serve.
NOTE:Trim but do not remove the root ends of the onions before quartering in order to keep the onion layers together.