In 6-quart Dutch oven, cover chicken with 6 cups cold water.
Add bay leaf, peppercorns and a tbsp 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; saut 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 tbs salt and 1/2 tbs freshly ground pepper.
Pour soup into bowls, sprinkle olives into bowl.