Instructions:

1. In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent.
2. Add the minced garlic, sliced carrots, and chopped celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
3. Add the chicken pieces and brown them for a few minutes, stirring occasionally.
4. Pour in the chicken broth and water. Add the bay leaves, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
5. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes, or until the chicken is fully cooked.
6. Add the mixed vegetables, chopped tomatoes, and small pasta to the soup. Continue to simmer for another 10-15 minutes, or until the pasta and vegetables are tender.
7. Taste the soup and adjust the seasoning with more salt and pepper if needed.
8. Remove the bay leaves from the soup.
9. Serve the chicken vegetable soup hot, garnished with chopped fresh parsley if desired.

This chicken vegetable soup is a well-rounded meal in itself, and it’s perfect for dinner, especially on a chilly evening. Feel free to customize the soup by adding your favorite vegetables and seasonings to suit your taste.