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Heat oil in large heavy-based saucepan over high heat. Cook the chicken for 4 minutes each side or until browned. Transfer to a plate.
Reduce heat to medium. Add onion, carrot, celery, mushroom and rosemary to pan. Cook, stirring occasionally, for 5 minutes or until vegetables start to brown. Add garlic. Cook for 30 seconds or until fragrant. Add wine. Bring to a simmer. Simmer, uncovered, for 3 minutes or until reduced by half.
Add passata, stock and 2 cups water. Stir to combine. Bring to a simmer. Return chicken to pan. Cook, covered, for 45 minutes or until chicken is very tender. Using tongs, transfer chicken to a board.
Reduce heat to medium. Add pasta to pan. Cook, covered, for 15 minutes or until pasta is tender.
Meanwhile, remove and discard bones from chicken. Using 2 forks, shred meat. Return chicken to pan with olives. Cook for 2 minutes or until heated through. Serve stoup topped with parsley and extra rosemary.