In a large stock pot over medium heat add the olive oil. Then add the chicken followed by the rest of the ingredients. Bring to a boil and then lower heat. When chicken is cooked through and vegetables are fork tender, remove the vegetable to a platter, remove the chicken to a separate platter. Skim fat from the broth. Shred the chicken and discard the bones. Cut the carrots and celery into bite size pieces. Continue boiling the broth and add half a box of the pasta. When pasta is cooked ladle into bowls and add chicken and vegetables to each individual bowl.
