In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Introduce 4 minced garlic cloves into the pot, cooking for an additional minute until fragrant.

Pour in 6 cups of chicken broth, add 1 pound of skinless chicken breast, 2 bay leaves, 1 teaspoon of dried oregano, 1 teaspoon of thyme, and red pepper flakes. Bring to a gentle boil.

Once boiling, reduce heat to low and let it simmer for 25-30 minutes until the chicken becomes tender.

Carefully remove the chicken breast from the pot, shred it into bite-sized pieces, and return to the pot.

Add 2 cups of pasta to the pot and cook according to package instructions for around 8-10 minutes until al dente.

Remove the bay leaves and stir in 2 tablespoons of freshly squeezed lemon juice and chopped parsley. Adjust seasoning and serve in bowls.