Heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Add 1 diced onion, 2 medium sliced carrots, and 2 chopped celery stalks. Sauté for 5–7 minutes until the vegetables soften and the onion turns translucent.

Stir in 4 minced garlic cloves and cook for another minute, ensuring the garlic does not brown.

Pour in 8 cups of low-sodium chicken broth and gently place a whole bone-in, skin-on chicken breast into the pot. Add 2 bay leaves, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, and optional red pepper flakes. Bring to a gentle boil.

Reduce the heat to maintain a steady simmer. Let it simmer for 25–30 minutes.

Carefully remove the chicken from the pot and let it cool slightly. Shred the meat and return to the pot.

Season with salt and black pepper to taste. Then, add 1 cup of small pasta and cook according to package instructions.

Once the pasta is cooked, remove the bay leaves. Stir in the juice of 1 fresh lemon and 1/4 cup of chopped fresh parsley.

Ladle the soup into bowls, garnishing with grated Parmigiano-Reggiano and serve warm with crusty Italian bread.