Gather all your ingredients: dice one medium onion, thinly slice two carrots, chop two celery stalks, and shred a cup of cooked chicken.

In a large pot over medium heat, add a tablespoon of olive oil. Once shimmering, toss in the diced onion, carrots, and celery. Sauté for 5-7 minutes.

Introduce minced garlic and sauté for another minute. Then, sprinkle in thyme, salt, and pepper.

Add chicken broth to the pot and bring to a gentle boil. Once boiling, reduce heat and let simmer for about 10 minutes.

Stir in the shredded chicken and gluten-free pasta. Continue simmering for an additional 8-10 minutes.

Taste and adjust the seasoning. If desired, squeeze in lemon juice and garnish with parsley.

Ladle the soup into bowls and serve with gluten-free bread.