Peel and dice onions and carrots. In a large pot over medium heat, sauté onion and carrot in oil until onions are translucent, about 2-3 minutes.
Add in oregano and chicken-less seasoning salt to pot and sauté for 1-2 minutes. Then add in bone broth and bring to a boil.
In the meantime, hold the chicken breast flat against a cutting board with the palm of your hand. Using a sharp knife, cut the chicken in half horizontally into two thinner pieces. Repeat for remaining breast.
Add to chicken to pot once liquid is boiling. Cook for 12-15 minutes. Use tongs to remove chicken to a plate and let sit for at least 5 minutes before using two forks to shred chicken. Add back into the pot and add kale. Mix and let cook for an additional 5 minutes.
Cook pasta according to package directions. Only enough for the amount of soup servings you'll be eating immediately. Once done cooking, drain and add pasta to a bowl. Spoon out soup into bowls and enjoy!