In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add a diced onion, 2 chopped carrots, and 2 stalks of diced celery. Sauté for 5-7 minutes until the vegetables are tender and the onion turns translucent.

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

Pour in 6 cups of chicken broth, bringing the mixture to a gentle boil. Add 1 pound of chicken breast, 2 bay leaves, 1 teaspoon of oregano, 1 teaspoon of thyme, and a pinch of red pepper flakes. Reduce the heat to low, allowing it to simmer for 25-30 minutes.

Once the chicken has cooked, carefully remove it from the pot, shred it using two forks, and return the pieces back into the pot.

Add in 1 cup of pasta of your choice, stirring gently. Cook for 7-10 minutes, or until the pasta is al dente.

Finally, stir in the juice of half a lemon and toss in a handful of chopped parsley. Adjust seasoning with salt and pepper as needed.