Begin by dicing the carrots, celery, and onion into small, even pieces to ensure they cook uniformly. Set these aromatic vegetables aside in a bowl.

Heat a drizzle of olive oil in a large pot over medium heat. Season the boneless skinless chicken thighs with salt and black pepper, then carefully place them in the pot. Sear the chicken for about 2 minutes on each side, or until golden brown.

Once the chicken is beautifully seared, remove it from the pot and set it aside. In the same pot, toss in the diced onion, carrots, and celery. Season them again with salt and pepper, then sauté for roughly 4 minutes.

Pour in the chicken bone broth, scraping any bits from the bottom of the pot for added flavor. Add the Parmesan cheese rind and season to taste. Bring the mixture to a boil, reduce the heat, and let it simmer for 15-20 minutes.

After the chicken has cooked, carefully remove it from the pot and shred it using two forks. Blend half of the sautéed vegetables until smooth, returning them to the pot. Add the shredded chicken back into the pot along with the pastina.

Stir in the reserved diced vegetables along with fresh dill and parsley. Adjust the seasoning if needed with salt and pepper. Serve each bowl with a sprinkle of grated Parmesan cheese on top.