Dice the onion into 1/2-inch pieces, slice the carrots into 1/4-inch thick half-moons, slice the celery into 1/4-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—dry chicken browns better and seasons more evenly.

Heat the olive oil in a large pot over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the seasoned chicken chunks and cook for 5-7 minutes, stirring occasionally, until they develop a golden-brown crust. Transfer the browned chicken to a clean plate—this deep color creates a richer, more savory base for the soup.

In the same pot with the remaining oil and browned bits, add the diced onion, sliced carrots, and sliced celery. Sauté for 4-5 minutes, stirring occasionally, 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—this brief cooking prevents the garlic from burning while releasing its oils into the soup.

Pour in the chicken stock and add the bay leaves, then return the browned chicken to the pot. Bring to a simmer over medium heat, then stir in the pasta. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and the chicken is cooked through. I like to taste the broth at this point to check that it has enough salt and adjust if needed, since it's easier to fix before adding the lemon.

Remove the bay leaves from the soup. Stir in the lemon zest, lemon juice, and fresh parsley, tasting and adjusting seasoning as needed. The acid from the fresh lemon juice brightens all the flavors and prevents the soup from tasting flat or one-dimensional—it's the final magic touch that makes people ask for the recipe.