4 cups reduced-sodium chicken broth 1 cup water 3 bay leaves 1 large onion, chopped 1 large carrot, chopped 4 cloves garlic, minced 1 teaspoon olive oil or cooking oil 1 teaspoon sage 4 ounces skinless, boneless chicken breast, coarsely chopped 2 ounces various small pastas 1. In a large saucepan bring chicken broth and water to a boil. Add bay leaves, onion, carrot, and garlic. Reduce heat and simmer, uncovered, for 10 minutes. 2. In a medium skillet heat oil over medium-high heat. Add chicken; cook and stir about 3 minutes or until golden brown. Add chicken, pastas, and sage to soup; simmer, uncovered, for 8 to 10 minutes or until larger pieces of pasta are cooked tender but slightly firm. Remove bay leaves before serving.
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