Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5-7 minutes until the onions become translucent.

Stir in 4 minced garlic cloves and cook for an additional minute, allowing the garlic to release its aromatic fragrance.

Pour in 6 cups of chicken broth and gently place 1 pound of chicken breast into the pot. Add in 2 dried bay leaves, 1 tablespoon of oregano, 1 tablespoon of thyme, and a pinch of red pepper flakes if desired. Bring to a boil, then reduce the heat and let simmer uncovered for 25-30 minutes.

Carefully remove the cooked chicken breast from the pot and allow it to cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.

Bring the soup back to a boil and add in 1 cup of your choice of pasta. Cook according to package instructions until al dente, usually around 8-10 minutes.

Once the pasta is cooked, remove the bay leaves and stir in the juice of 1 lemon along with ¼ cup of freshly chopped parsley. Adjust seasoning with salt and pepper as needed.