Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Toss in the diced carrots and celery, stirring occasionally for about 5 minutes until they begin to soften. Sprinkle in the dried thyme and oregano, allowing the herbs to release their flavors into the mix.
Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15 minutes, allowing the vegetables to become tender and the flavors to meld.
Add the cooked chicken to the pot, stirring it gently into the simmering broth. Then, add the uncooked pasta. Let the soup simmer for an additional 10-12 minutes or until the pasta is al dente and the chicken is heated through.
Taste the soup and adjust the seasoning with salt and pepper according to your preference. Ladle this aromatic concoction into bowls, garnishing with fresh parsley if desired.
