Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery, stirring frequently for about 5-7 minutes until they become softened and fragrant. Once tender, add 4 minced garlic cloves and sauté for an additional minute, being careful not to let them brown.

Pour in 8 cups of low-sodium chicken broth, and gently add the whole chicken breast along with 2 bay leaves, 1 teaspoon of dried oregano, and ½ teaspoon of dried thyme. If you like a bit of heat, add ¼ teaspoon of red pepper flakes. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, partially covered, for 25-30 minutes.

After simmering, carefully remove the chicken breast from the pot and allow it to cool for a few minutes. Once it’s manageable, shred the chicken using two forks. Return the shredded chicken back into the pot, stirring it into the rich broth. Season the soup with salt and black pepper to taste for a balanced flavor.

Add 1 cup of small pasta, such as ditalini or orzo, to the soup. Stir well and cook according to the package directions, usually around 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking, and keep an eye on the soup to maintain a consistent heat.

Once the pasta is cooked, carefully remove the bay leaves from the pot. Stir in 2 tablespoons of fresh lemon juice and ¼ cup of chopped fresh parsley for a burst of freshness. Taste the soup for seasoning, adjusting with more salt or pepper if necessary. Serve the Italian Penicillin Soup hot, garnished with grated Parmigiano-Reggiano and a drizzle of olive oil, alongside crusty Italian bread.