In a large pot, heat 2 tablespoons of high-quality olive oil over medium heat. Add finely diced onion, carrots, and celery, sautéing them for 5–7 minutes, until they become tender and the onions are translucent.

Once the vegetables are softened, add 4 minced garlic cloves to the pot. Stir continuously for about 1 minute until the garlic is fragrant but not browned.

Pour in 6 cups of chicken broth while ensuring to scrape the bottom of the pot for any flavorful bits. Add in 1 pound of chicken breast, 2 bay leaves, 1 teaspoon of oregano, 1 teaspoon of thyme, and a pinch of red pepper flakes. Bring to a gentle boil and then let it simmer for 25–30 minutes.

Carefully remove the chicken from the pot once it reaches an internal temperature of 165°F. Let cool and shred into bite-sized pieces before returning it to the pot.

Stir in 1 cup of pasta or rice for gluten-free, and cook for 8-10 minutes, or until the pasta is al dente.

Remove the pot from heat and squeeze in 1 fresh lemon's juice and stir in ¼ cup of chopped parsley.

Taste your soup and adjust the seasoning with salt and pepper as needed.

Ladle into bowls and serve warm, drizzled with extra olive oil and garnished as desired.