In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is nice and translucent—this usually takes about 4-5 minutes.

Toss in the diced carrots and celery. Cook them for an additional 3-4 minutes, allowing them to soften just a bit.

Pour in the chicken broth and bring everything to a gentle boil.

Add the ditalini pasta, cook according to the package instructions (usually around 8-10 minutes), stirring occasionally.

Stir in your shredded chicken, and season with salt and pepper to taste. Let the flavors meld for a minute.

Once the pasta has cooked, remove the pot from heat. Serve hot, garnished with a sprinkle of fresh parsley.