Heat 2 tablespoons of olive oil in a large stock pot over medium heat. Add 1 diced onion, 1 chopped carrot, and 2 chopped celery stalks, sautéing for 6-8 minutes until the vegetables are softened and fragrant.

Stir in 3 minced garlic cloves and ¼ teaspoon of red chili flakes, cooking for an additional minute.

Place 2 chicken breasts into the pot, pour in 6 cups of chicken stock, bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.

Remove the chicken, stir in 1 cup of pastina to the simmering broth, cooking for about 10 minutes until al dente.

Shred the cooked chicken, return it to the pot with 1 can of drained artichoke hearts and the juice of 1 lemon.

Ladle the soup into bowls, garnishing with fresh parsley and an extra squeeze of lemon juice, if desired.