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In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 tsp. salt, then arrange in pot skin side down in a single layer. Cook, undisturbed, until golden brown on one side, about 5 minutes, then turn and cook until golden brown on the other side, about 5 minutes more.
Add stock, thyme, bay leaf, and 2 c. water. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 25 minutes.
Transfer chicken breasts to a cutting board. Continue to cook dark meat about 40 minutes more. Transfer dark meat to cutting board and let cool about 10 minutes. Remove skin and bones and discard. Shred chicken into bite-sized pieces.
Meanwhile, discard thyme and bay leaf. Add onion, celery, and carrot and cook over medium-low heat, adjusting temperature as needed to maintain a bare simmer and stirring occasionally, until just tender, 7 to 8 minutes.
Stir in shredded chicken and pepper; season with remaining 2 tsp. salt, as needed.
Divide soup among bowls. Top with parsley and more pepper.
Make Ahead: Soup can be made 5 days ahead. Store in an airtight container and refrigerate.