Roast the chicken: Preheat the oven to 400 degrees F. Place the chicken in a roasting pan and rub all over with olive oil. Roast for 1 hour 45 minutes. Let cool enough so that you can handle it, then peel off all the skin, discard it, remove the meat from the bones, and pull or chop the chicken meat into bite-sized pieces. Do not discard the bones or carcass.
In a large stock pot, combine the chicken bones with chicken broth. Bring the pot to a boil, then reduce the heat and simmer for 30 minutes. Use a slotted spoon to carefully remove all bones. Discard them.
Add the carrots, celery, onion, bay leaves, thyme, salt, and pepper and simmer until the vegetables are tender, about 30 minutes. Add all of the chicken and simmer for an additional 30 minutes. Remove the bay leaves and stir in the cooked pasta, peas, and fresh parsley. Taste and adjust seasonings if necessary. Serve.