2 teaspoon vegetable oil
1 onion, peeled and cut in chunks
3 carrots, peeled and cut in chunks
1 pound skinless chicken breast cut in chunks
3 potatoes, peeled and cut in chunks
1 can chicken broth
1 cup water
1 bay leaf
1 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried ground sage
1/4 teaspoon fresh ground black pepper
Place vegetable oil in Dutch Oven pan and place over medium heat. Allow oil to get hot then add the onion and carrots. Saute until lightly browned, about 3 minutes.
Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30-35 minutes. Serve in soup bowls.