Heat the olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, and add to the pot. Cook until browned and cooked through, about 5-7 minutes per side. Once done, remove and set aside to cool.

In the same pot, add the diced onion and mushrooms. Sauté until the onions turn translucent and the mushrooms are tender—about 5 minutes. Then, add the garlic and cook for an additional minute until fragrant.

Pour in the chicken broth, and bring the mixture to a gentle simmer. While it’s heating up, chop your chicken into bite-sized pieces and toss it back into the pot.

Add the ditalini pasta to the pot and cook according to package instructions, typically around 8-10 minutes. Stir it every now and then so your pasta doesn’t stick together.

Once your pasta is cooked to perfection, stir in the lemon juice, zest, oregano, and thyme. Adjust seasoning with salt and pepper if needed.

Ladle the soup into bowls and sprinkle with freshly chopped parsley. Serve and enjoy!