- Cook the noodles according to the package. Drain and run cold water over them to stop the cooking. Drain and set aside. 
- Rinse the jackfruit with water and rip up the larger pieces with your hands to lightly shred it. Transfer the shredded jackfruit to a large soup pot. 
- Add the onions, garlic, bay leaves, fresh thyme sprigs, and vegetable broth to the jackfruit. Bring to  a boil and turn down to a simmer. Simmer for 10 minutes. 
- Add the carrots, and celery to the pot and simmer for 15 minutes or until tender. 
- Turn off the heat. Add the lemon juice, nutritional yeast, parsley, salt, and pepper. Taste and adjust the seasoning. Discard the bay leaves and thyme sprigs. 
- Add a scoop of cooked noodles to each bowl. Ladle the hot soup over the noodles and serve immediately.