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Roughly chop the carrots, celery, and onion.
Throw them into a large pot with garlic, thyme, rosemary, and calabrian chili paste.
Cover the vegetables with 10 cups of water and mix in 4 teaspoons of chicken bouillon.
Bring the pot to a boil, then cover and simmer for 20 minutes.
Cook the pastina separately according to the box instructions.
Remove the softened carrots and blend all the vegetables until smooth.
Add the blended vegetables back into the pot along with the chicken and cooked pasta.
Squeeze lemon into the soup and add parsley before serving.
Serve with pesto, parmesan cheese, and black pepper on top.