Preheat the oven to 350°F.
Rub the chicken with olive oil and sprinkle with salt and pepper. Place it on a baking sheet. (I use parchment paper on the baking sheet.)
Roast for 35 to 45 minutes, until cooked through.
When the chicken is cooled, remove the skin and discard. Using your fingers or a fork, remove the chicken from the bone and shred.
Over medium-high heat, bring the stock to a simmer in a large pot and add the celery, carrots, and noodles.
Simmer for about 10 minutes until the noodles are done.
Add the shredded chicken and parsley and heat through.
Season with any spices you like and serve.