Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep covered and refrigerated until ready to use.
In a large pot, bring water to a soft boil. Add the seasoned chicken and cook over medium/high heat for about 10 minutes, removing any impurities that rise to the top.
Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and oil until onions are tender.
Shred the carrot and add to the onions, saute until carrots are tender, stirring frequently so the carrots don't burn. Once sauteed, at to the soup.
Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.
Slice red pepper into thin strands. Break the pasta into small pieces. Add the pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.
Remove the soup from heat and add desired chopped herbs.