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In a blender, puree the preserved lemons, garlic, rosemary, and olive oil until smooth. If the mixture is too thick to blend thoroughly, add a little bit of the chicken broth.
Heat the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the oil shimmers. Add the onions, celery, and carrots to the pot and saute until soft, 8 to 10 minutes.
Sprinkle the flour over the vegetables and stir to coat, cooking until the flour disappears into the vegetables (2 to 3 minutes). Pour in the preserved lemon rosemary sauce and mix into the vegetables. The sauce should become fragrant quickly.
Increase heat to medium-high, add the chicken broth and coconut milk, and bring the soup to a gentle boil. Reduce heat to maintain a bare simmer, and cook for 10-15 minutes. Taste, and add salt and pepper as needed.
While the soup simmers, bring a medium pot of salted water to a boil, and cook the rotini for 8 minutes. Drain, and add to the soup, along with the cooked chicken. Let the soup rest on low to heat evenly through. Garnish with parsley, and serve.