Place a heavy, medium saucepan on the stove over medium heatOnce heated, add oil, onions and garlic and sautee until translucent and onions are slightly brown at edgesAdd seasoned chicken and sautee for about 5 minutes on each side, until slightly brownedAdd water to saucepan up to about 1 inch over the chicken and put in the bay leafBoil, reduce heat to medium-low and simmer for about 20 minutes, skimming the top occasionally as foam builds upRemove chicken and strain liquid so no chunks of onion or garlic remain and you have a relatively clear broth (I do this by placing a strainer over a large glass bowl, pouring the liquid over it and then transferring the strained liquid back to the pot)Add vegetables and let them cook for about 10 minutesIn the meantime, cut the chicken into large chunks and add it back to the broth with the vegetablesCook for an additional 5 minutes, season liberally with salt and pepperPlace cooked pasta into bowls and spoon chicken, broth and vegetables on topEnjoy!