Preheat oven to 350°F.
Pat chicken dry, season generously.
Brown in oil on both sides (5–7 min each). Remove.
Sauté veggies until they start to caramelize (≈15 min). Add lemon juice/zest, salt, pepper, chili flakes, thyme.
Return chicken, pour in stock + Parmesan rinds. Bring to boil, cover, bake 1 hr 15 min.
Remove chicken (shred for soup or save). Discard thyme/rinds.
Blend broth + veggies smooth. Season.
Add Pastina, cook 8 min (or cook pasta separately to keep broth soupy).
Serve with Parmigiano + black pepper.
