Put the broth in a large soup pot and bring to a simmer over medium-high heat.
While the broth is warming, put the butter in a large frying pan over medium-high heat. When the butter is melted, add the leeks, celery, and garlic and cook, stirring frequently, until the leeks are soft, about 10 minutes.
Add the chilli flakes and thyme and cook, stirring frequently, for 5 minutes.
Add the leek mixture to the broth and stir to combine. Add the chickpeas, corn, nori, and nutritional yeast and cook, stirring occasionally, for 20 minutes.
Prepare the rice noodles according to the package instructions. Drain the noodles in a colander and rinse with cold water.
Add the noodles to the soup and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper to taste.
Garnish with parsley. Serve immediately.
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