In a large pot over medium-high heat, pour in chicken broth, adding diced carrots, celery, onion, and minced garlic. Sprinkle in dried thyme, oregano, and red pepper flakes. Stir to combine and bring to a boil.

Once boiling, reduce the heat to a gentle simmer. Allow the soup to cook for 15-20 minutes until the vegetables are tender.

After the vegetables are cooked, gently stir in shredded cooked chicken and ditalini pasta.

Sprinkle salt and pepper over the simmering soup, stirring well to combine. Adjust seasoning as needed.

Let your soup simmer for an additional 5-10 minutes, allowing the flavors to meld.

Ladle the soup into bowls and garnish with fresh parsley before serving.