In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sauté for 5–7 minutes until softened.

Stir in minced garlic and cook for an additional minute.

Pour in chicken broth, nestle chicken breast, add bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil.

Reduce heat to low, allow to simmer for 25–30 minutes until chicken is tender.

Remove chicken, shred, and return it to the pot.

Stir in pasta, simmer for an additional 8–10 minutes until cooked al dente.

Remove bay leaves, squeeze in lemon juice, and adjust seasoning with salt and pepper.

Ladle soup into bowls and garnish with parsley. Drizzle olive oil or add cheese if desired.