Southwestern Chicken Soup

• 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

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

chicken, bay leaf, peppercorns, salt, oleo, onions, celery stalks, carrots, garlic, frozen corn, green chilies, chickpeas, pimentos, parsley, sage, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805194 (may not work)