Place stock in pan and bring to boil. Add shredded chicken. Just before serving, add the noodles and parsley to pan and simmer over low heat for 15 minutes, or until noodles are tender. Add pepper and serve.
Add the noodles just before serving otherwise they will soften too much. To make chicken stock: Cook chicken pieces (neck, back, wing parts etc...) in a large vessel with parsley, celery, carrot, onion, salt and pepper. Add enough water to cover generously and simmer about an hour. Strain, and use liquid for stock. Skim fat if desired when cool.