Preparation

• Dice the onion into ½-inch pieces, slice the carrots into ¼-inch thick half-moons, slice the celery into ¼-inch thick half-moons, mince the garlic cloves, and zest and juice the lemons. Pat the chicken thigh chunks dry with paper towels, then season them generously with salt and pepper on all sides.
• Heat the olive oil in a large pot over medium-high heat until shimmering. Add the seasoned chicken chunks and cook for 5-7 minutes until they develop a golden-brown crust, then transfer to a clean plate.
• In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 4-5 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and dried oregano, then cook for another 30 seconds until fragrant.
• Pour in the chicken stock and add the bay leaves, return the browned chicken to the pot. Bring to a simmer, then stir in the pasta. Simmer for 10-12 minutes until the pasta is tender.
• Remove the bay leaves from the soup. Stir in the lemon zest, lemon juice, and fresh parsley, tasting and adjusting seasoning as needed.