In a large saucepan bring chicken broth and water to boiling. Add bay leaves, onion, carrot, and garlic. Reduce heat and simmer, uncovered, for 10 minutes.
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 the larger pieces of pasta are tender but still slightly firm. Discard bay leaves. Makes 3 main-dish servings or 6 side-dish servings.