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Heat olive oil in a large stockpot or Dutch oven over medium heat. Sauté onion, carrots, and celery for 8-10 minutes, until softened.
Add garlic, oregano and thyme and cook for 1 minute. Then, add bay leaves, chicken breasts, and chicken broth.
Bring to a boil, reduce to medium-low heat, cover, and simmer for 20 minutes.
Remove the chicken breasts and bay leaves. Stir in the ditalini pasta and cook for another 10 minutes.
Shred the chicken with two forks and return it to the pot.
Add parsley and lemon or lime juice. Adjust seasoning as needed and serve hot.