Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened.

Add garlic and cook for 30 seconds until fragrant.

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

Reduce heat and simmer partially covered for 25–30 minutes.

Remove chicken, discard skin and bones, and shred the meat.

Return chicken to the pot and add pasta. Cook until pasta is al dente.

Remove bay leaves. Stir in lemon juice and fresh parsley. Adjust seasoning.

Serve hot with olive oil and grated cheese if desired.