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
¬Ĺ teaspoon salt (¬ľ teaspoon if using canned¬†stock)
‚Öõ teaspoon freshly ground pepper
¬Ĺ cup rice, cooked; or ¬ľ 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.