Base Ingredients:

2 tablespoons extra virgin olive oil

1 large onion, diced (about 1 cup)

3 medium carrots, sliced into rounds

3 celery stalks, chopped

4 garlic cloves, minced

8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)

1 whole chicken breast, bone-in and skin-on (about 1 pound)

2 bay leaves

1 cup small pasta (ditalini, orzo, or small shells)

Seasonings & Aromatics:

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

2 tablespoons fresh lemon juice

¼ cup fresh parsley, chopped

Garnishes & Finishing Touches:

Freshly grated Parmigiano-Reggiano cheese

Extra virgin olive oil for drizzling

Crusty Italian bread for serving