Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened.

Stir in the thyme, parsley, turmeric, and black pepper. Cook for 1 minute until fragrant.

Pour in the vegetable broth and bring to a boil. Add the shredded jackfruit or vegan chicken substitute, stirring well.

Reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.

Add the noodles and nutritional yeast (if using). Cook according to the pasta's package instructions, typically 8-10 minutes, until the noodles are tender.

Season with salt to taste. Serve hot, garnished with fresh parsley.