Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for about 5-7 minutes until softened and the onion turns translucent. Add the minced garlic and sauté for one more minute.

Pour the chicken broth into the pot, then add the chicken breast. Add bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce heat to simmer.

Partially cover the pot and let it simmer for about 25-30 minutes, or until the chicken is cooked through and shreddable. Remove the chicken and let it cool.

Once cool, remove skin and bones, then shred the meat. Return the shredded chicken to the pot and season the broth with salt and pepper.

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

Remove bay leaves, stir in lemon juice and parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle olive oil, and crusty Italian bread on the side.