Warm 2 tablespoons olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and sauté for 5–7 minutes, until the vegetables have softened.

Stir in the minced garlic and cook for 1 minute, keeping it from browning.

Pour in the broth and add the chicken breast, bay leaves, oregano, thyme, and optional red pepper flakes. Bring the soup to a gentle boil, then lower the heat to maintain a simmer. Partially cover the pot and cook for 25–30 minutes, until the chicken reaches 165°F / 74°C internally.

Transfer the chicken to a plate and allow it to cool slightly. Remove and discard the skin and bones, then shred the meat with two forks. Return the shredded chicken to the soup and season with salt and black pepper.

Add the small pasta and cook according to the package directions until al dente, about 8–10 minutes. Stir occasionally to keep the pasta from sticking.

Take out the bay leaves. Stir in the lemon juice and chopped parsley, then taste and adjust the salt and black pepper as needed.

Divide the soup among bowls. If desired, top with freshly grated Parmigiano-Reggiano and a drizzle of olive oil. Serve with crusty Italian bread.