Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté until softened, about 5–7 minutes.

Stir in the minced garlic and sauté briefly without letting it brown.

Pour in the low-sodium chicken or vegetable broth. Add the whole chicken breast, bay leaves, dried oregano, thyme, and red pepper flakes if using.

Bring to a boil, reduce the heat to medium-low and let it simmer partially covered for 25–30 minutes, or until the chicken is tender and fully cooked.

Remove the chicken breast from the pot and let it cool slightly. Discard the skin and bones, shred the meat, and return it to the pot.

Season with salt and black pepper to taste.

Increase heat and bring back to a boil, then add the small pasta. Cook until al dente, about 8-10 minutes.

Remove the bay leaves. Stir in fresh lemon juice and chopped parsley.

Taste and adjust seasoning if needed. Drizzle with olive oil and sprinkle with Parmigiano-Reggiano cheese before serving.