Heat the olive oil in a large soup pot over medium heat.

Add the diced onion and cook until translucent, about 5–7 minutes.

Add the sliced carrots and chopped celery and cook another 5–7 minutes until they begin to soften.

Stir in the minced garlic and cook 1 minute until fragrant.

Pour in the chicken broth.

Add the whole chicken breast and bay leaves.

Bring the liquid to a gentle boil.

Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is cooked through.

Remove the chicken breast from the pot and set aside to cool slightly.

Stir the dried oregano, dried thyme, red pepper flakes, salt, and pepper into the broth.

Bring the broth back to a simmer.

Add the small pasta to the pot and cook according to package directions until al dente.

While the pasta cooks, shred the cooled chicken meat with two forks, discarding the bone and skin.

Return the shredded chicken to the soup.

Stir in the fresh lemon juice.

Add the chopped parsley just before serving.

Ladle into bowls and enjoy warm.