Season chicken generously with salt and pepper.

Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.

Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.

Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.

Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.

Add a splash of the chicken broth and mix in, scraping the bottom of the pot.

Return the chicken and juices into the pot, add the chicken broth and water.

Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.

Remove the chicken into a large bowl or plate.

Add the pasta into the pot. (Note 3)

While the pasta is cooking, remove the skin from the chicken and discard it. Then shred the flesh into chunks using 2 forks.

Return the chicken to the pot. Season to taste with salt and pepper.

Serve, garnished with parsley if desired.