In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Add 4 minced garlic cloves and sauté for an additional minute until fragrant. Pour in 8 cups of low-sodium chicken broth and stir to combine.

Nestle 2 chicken breasts along with 2 bay leaves, 1 tablespoon of dried oregano, 1 teaspoon of thyme, and optional red pepper flakes. Bring to a gentle boil, reduce heat, and simmer for 25-30 minutes.

Remove the chicken from the pot, shred it, and return it to the broth.

Stir in 1 cup of small pasta shells and cook according to package instructions, usually around 7-10 minutes.

Once the pasta is cooked, remove the pot from heat and stir in 1 tablespoon of fresh lemon juice and a handful of chopped parsley.