4 to 5 lbs. stewing chicken, quartered & skinned
1 bay leaf
8 whole black peppercorns
1/4 c. butter
2 lg. onions, coarsely chopped
3 celery stalks, cut in half, then pieces
3 med. carrots, pared, cut in 1/2 inch pieces
2 med. cloves of garlic, minced
1 (10 oz.) pkg. frozen corn kernels
1 (9 oz.) can diced green chilies, drained
1 (10 oz.) can chick peas (garbanzos), drained & rinsed
1 (4 oz.) jar chopped pimento, drained
1 tsp. dried sage, crumbled
1/4 c. parsley, chopped
1/2 c. pitted black olives, sliced

In 6-quart Dutch oven, cover chicken with 6 cups cold water. Add bay leaf, peppercorns and a tablespoon of salt. Bring to boiling; simmer, uncovered, 30 minutes, or until chicken is tender. Remove and discard bay leaf and peppercorns; remove bones from chicken. Cut meat into 1 inch pieces. Return chicken to pan with broth; set aside. In large skillet, over medium heat, melt butter. Add onions, celery, carrots, and garlic; saute 10 minutes or until tender. Add the onion mixture and the remaining ingredients, except olives, to chicken mixture. Bring to boiling; simmer, covered, 30 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon freshly ground pepper. Pour soup into bowls, sprinkle olives into bowl.