Begin by heating 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Once shimmering, add 1 diced onion, 3 sliced carrots, and 3 chopped celery stalks. Sauté these fragrant vegetables for 5-7 minutes until softened, stirring occasionally. Then, incorporate 4 minced garlic cloves and continue to sauté for about 1 minute until aromatic.

Next, pour in 8 cups of low-sodium chicken broth and gently place a whole bone-in, skin-on chicken breast into the pot. Add 2 bay leaves, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, and optional 0.25 teaspoon of red pepper flakes for warmth. Bring this mixture to a vigorous boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, allowing the flavors to meld beautifully.

After simmering, carefully remove the chicken breast from the pot and allow it to cool slightly on a plate. Once cool enough to handle, shred the chicken using two forks, discarding the skin and bones. Return the shredded chicken to the pot, then season the broth generously with salt and black pepper to elevate the flavors of your Italian Penicillin Soup.

Stir in 1 cup of small pasta, such as ditalini or orzo, into the bubbling soup. Cook for an additional 8-10 minutes, stirring occasionally, until the pasta is tender but al dente. Keep an eye on the pot, and adjust the heat if necessary to maintain a gentle simmer as the pasta cooks.

Once the pasta is cooked to perfection, remove the bay leaves from the soup. Add 2 tablespoons of fresh lemon juice for a delightful brightness, and stir in 0.25 cup of chopped fresh parsley for a burst of freshness. Taste and adjust the seasoning as necessary, then serve hot, optionally garnishing with freshly grated Parmigiano-Reggiano and a drizzle of olive oil for that extra touch of comfort in your Italian Penicillin Soup.