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 use vegetable broth and white beans instead of chicken.

For dairy-free, omit the cheese or use nutritional yeast.