Bring a pot of water to boil and add 2 cups of rotini. Cook until al dente (it'll cook a little more when you add it to the soup). Drain and set aside.

In the same pot, heat grapeseed oil and cook onion over medium heat until translucent. Add garlic and cook until fragrant.

Add diced carrot and celery and stir to coat in the spices. Deglaze the pot with a splash of water or vegetable broth and stir until bubbling and the vegetables are heated through.

Pour in the remaining broth and bring to a boil. Stir in dried parsley if you're not using fresh. Lower to a happy simmer and cover to cook for 15-20 minutes or until veggies are tender.

Meanwhile, cook your vegan chicken until browned on the outside. Cut into bite-sized pieces if you haven't already.

Once your veggies are cooked through, add your fresh parsley if you aren't using dried parsley. Stir in the cooked pasta and cut vegan chicken, and allow to cook for a few more minutes to heat everything through.

Serve and enjoy!