Chicken Savory Soup

INGREDIENTS:
1 tbsp olive oil
1 onion, finely diced
1 green bell pepper, diced
4 carrots diced
6 cloves garlic, minced
6 cups low-sodium chicken or vegetable broth
1 chicken breast cut into chunks (or use about 2 cups of shredded, cooked chicken)
2  potatoes ( I used one sweet one russet,) peeled and diced into 1/- inch pieces
1 can (14 oz.) diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 teaspoon dried marjoram
1/2 teaspoon rosemary
1/2 teaspoon dried basil
3 bay leaves or 1/2 tsp chopped basil leaves
2 teaspoons salt
1 teaspoon pepper
DIRECTIONS:
In a large pot (4 or 5 quarts), add olive oil over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, carrots, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don’t add the cooked chicken, if using, you’ll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves (if whole) and serve.  *Serves 6