1 c. pitted California ripe olives
2 1/2 lbs. frying chicken
3/4 c. chopped onion
3 lg. clove garlic minced
1 3/4 tsp. salt
1 qt. water
8 oz. can stewed tomatoes
1/3 c. regular uncooked rice
2 tbsp. pimento pieces
1 tsp. paprika
1/8 tsp. turmeric
1/2 c. frozen peas

Drain ripe olives; cut in wedges. Put chicken, onion, garlic, salt, and water into a large Dutch oven. Bring to a boil, turn heat low, cover and simmer 30 minutes. Set aside to cool slightly, remove chicken from bones in large pieces. Skim fat from broth if necessary. Measure both to make 5 cups. Add water if necessary. Return broth, chicken meat, olives, and all remaining ingredients except peas to Dutch oven. Bring to a boil, turn heat low. Cover and simmer 15 minutes, stirring occasionally. Add peas and simmer 5 minutes longer. Makes about 2 quarts soup.