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
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped

Garnishes & Finishing Touches:

• Freshly grated Parmigiano-Reggiano cheese
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

Substitution Notes:

• For gluten-free diets, replace pasta with rice or omit entirely.
• Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
• Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.