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Dice the onion, celery, carrots, and mince the garlic.
Add the chicken to the crockpot. Top with the celery, carrots, onion, garlic, bouillon cubes, rosemary, thyme, red pepper flakes, and black pepper. Pour the bone broth over everything.
Cook on HIGH for 4 hours or LOW for 5 to 6 hours, until the chicken reaches 165°F.
Remove the chicken, shred with two forks, and return it to the crockpot.
Cook the Protein+ penne separately according to the package directions. Drain and set aside.
Stir in the parsley and fresh lemon juice. Taste and add the Himalayan pink salt and additional black pepper if needed. Add the pasta to each bowl and ladle the soup over the top.