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

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in chicken broth, add chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a boil, then reduce to simmer for 25–30 minutes.

Remove chicken, let cool, shred it, and return to the pot. Adjust seasoning to taste.

Add pasta to the simmering soup and cook for 10–12 minutes until al dente.

Squeeze in lemon juice and garnish with chopped parsley before serving.

Ladle the soup into bowls and serve warm with crusty bread or arugula salad.