Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add the 2 chopped carrots, 2 chopped celery stalks, sliced onion, 6 garlic cloves, 4 sprigs parsley, whole black peppercorns, and bay leaves to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 1 hour.
Remove chicken from pan; place chicken in a colander over large bowl. Let it cool and drain for 20 minutes. Discard skin; remove chicken from bones, discard bones. Chop chicken into bite-size pieces; cover and chill in the refrigerator overnight. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature then cover and refrigerate overnight. Next day skim fat from surface and discard the fat.
In the Dutch oven heat the olive oil over medium heat and add the chopped carrots, onions and celery. Saute the vegetables in the oil for 2 to 3 minutes. Measure the broth and add enough of the boxed chicken broth to measure 9 cups and add the salt. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chopped chicken and simmer 3 minutes or until thoroughly heated. Keep warm.
Cook pasta according to package directions, omitting salt. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice.* Garnish and each serving with lemon wedges and cracked black pepper if desired.