In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.

Stir in minced garlic and sauté for an additional minute until fragrant but not browned.

Pour in chicken broth, add chicken breasts, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil.

Reduce heat to low and let the soup simmer for about 25-30 minutes until chicken is tender.

Remove chicken, shred it, and return it to the pot, stirring to incorporate.

Add pasta and cook according to package instructions, about 8-10 minutes.

Remove from heat and stir in lemon juice and fresh parsley before serving.