Build the Aromatic Base: In a large, heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, cooking for about 5-7 minutes until softened and the onion is translucent. Stir in minced garlic and cook for another minute until fragrant. This step is crucial as it sets the stage for the flavors to develop fully.

Add Broth and Chicken: Pour in the chicken broth, nestling the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if desired. Bring to a gentle boil, then reduce heat to simmer. The gentle simmer allows the flavors to meld together without rushing the process.

Simmer Until Tender: Partially cover and simmer for 25-30 minutes, or until the chicken is cooked through. Remove the chicken and set aside to cool slightly. This step ensures that the chicken remains tender and juicy.

Shred and Season: Once cool enough, remove and discard the chicken skin and bones, shredding the meat with two forks. Season the broth with salt and pepper to taste. Shredding the chicken allows it to absorb the flavors of the broth better.

Cook the Pasta: Return shredded chicken to the pot and bring the soup to a gentle boil. Add pasta and cook until al dente. Cooking the pasta directly in the soup infuses it with the rich flavors of the broth.

Finish with Fresh Elements: Remove bay leaves, stir in lemon juice and parsley. Adjust seasoning as needed. The lemon juice adds a refreshing brightness, while the parsley provides a fresh, herbal note that lifts the entire dish.