Heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Once hot, add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5-7 minutes until softened and fragrant.

Next, stir in 4 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 8 cups of low-sodium chicken broth, add 1 whole chicken breast (skin-on), 2 bay leaves, 1 tablespoon of dried oregano, 1 teaspoon of dried thyme, and a pinch of red pepper flakes. Bring to a gentle boil.

Reduce the heat to low, partially cover the pot, and simmer for 25-30 minutes.

Carefully remove the chicken breast and let it cool slightly. Shred the chicken, discarding skin and bones, then return it to the pot.

Season with salt and black pepper to taste, then add 1 cup of small pasta and cook according to package directions for 8-10 minutes.

Remove the bay leaves, stir in the juice of 1 fresh lemon and a handful of chopped fresh parsley.

Ladle into bowls, garnishing with freshly grated Parmigiano-Reggiano cheese and serve with crusty Italian bread.