Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

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

Pour in the chicken broth and gently nestle the bone-in, skin-on chicken breast into the pot.

Add the bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.

Partially cover the pot and simmer for 25 to 30 minutes, or until the chicken is cooked through and easily shreds with a fork.

Use a meat thermometer for safety — chicken should reach 165 F.

Remove the chicken from the pot and set aside to cool a few minutes.

Remove and discard the skin and bones, then shred the meat into bite-sized pieces.

Return the shredded chicken to the pot and season the broth with salt and pepper to taste.

Bring the soup back to a gentle boil and add the pasta. Cook according to package directions until al dente.

The pasta starch will slightly thicken the broth; watch so it does not overcook.

Remove bay leaves, stir in the fresh lemon juice and chopped parsley, and taste for seasoning adjustments.

Serve with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty bread.