In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until they soften.

Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 6 cups of chicken broth and nestle 1 pound of chicken breast into the broth. Add 2 bay leaves, 1 teaspoon of oregano, 1 teaspoon of thyme, and a pinch of red pepper flakes. Bring to a gentle boil, then reduce to a simmer, cooking covered for about 25-30 minutes.

Carefully remove the chicken from the pot and place it on a cutting board. Allow it to cool slightly before shredding into bite-sized pieces.

Add your choice of pasta, about 1 cup, into the soup, stirring well. Cook according to package instructions, typically 8-10 minutes, until al dente.

Once the pasta is cooked, remove and discard the bay leaves. Stir in the juice of 1 lemon and a handful of freshly chopped parsley.

Ladle the hot soup into bowls, garnishing each with a drizzle of olive oil and extra parsley if desired.