In a large crockpot, with a minimum of 6 quart capacity, add all the vegetables, 1/3 a bunch of thyme, bay leaves, poultry seasoning and black pepper. Place the chicken carcass and extra meat on top of the vegetables. Fill crockpot with water.

Cover crock pot with lid and cook on medium 8-10 hours or on high 4-6 hours.

Remove chicken carcass to a plate. When cool enough to handle, remove any meat from bones and chop or shred into bite size pieces. Discard bay leaves and thyme stems. Add the pasta to the crock pot, cover and cook on high for 15-20 minutes or just a few minutes before pasta reaches al dente. Check seasoning and add salt and pepper to taste. Add the chopped or shredded chicken back to the soup. Thin as needed with extra water. Top with an 1 tablespoon thyme leaves and chopped parsley and serve.