Southwestern Chicken Soup - cooking recipe

Ingredients

1 frying chicken, quartered and skinned
1 bay leaf
8 to 10 peppercorns
1 Tbsp. salt
1/4 c. oleo
2 large onions, coarsely chopped
3 celery stalks, cut in 1/2-inch pieces
3 medium carrots, cut in 1/2-inch pieces
2 cloves garlic
1 (10 oz.) pkg. frozen corn
1 (4 oz.) can diced green chilies
1 (10 oz.) can chickpeas
1 (4 oz.) jar chopped pimentos
1/4 c. chopped parsley
1 tsp. dried sage leaves, crushed
1/2 c. sliced black olives for garnish

Preparation

Cover chicken with 6 cups water.
Add bay leaf, peppercorns and salt.
Simmer, uncovered, 30 minutes or until chicken is tender. Discard bay leaves and peppercorns.
Cut meat into 1-inch pieces. Return to broth.