In a large pot, combine 8 cups of chicken broth, 2 diced carrots, 2 chopped celery stalks, 1 finely diced onion, and 4 minced garlic cloves. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes. Heat the mixture over medium-high heat until it reaches a gentle boil, taking about 5-7 minutes.

Once boiling, reduce the heat to low and allow the soup to simmer uncovered for 15-20 minutes until the vegetables soften but hold their shape, stirring occasionally.

After the vegetables are tender, introduce 2 cups of shredded cooked chicken and 1 cup of cooked ditalini pasta into the pot. Stir gently and let cook for an additional 5 minutes.

Turn off the heat, taste the soup, and adjust salt and pepper as needed. Optionally add a squeeze of lemon juice for brightness.

Ladle the soup into bowls, finish with a sprinkle of fresh chopped parsley, and serve hot with crusty bread or salad.