Ingredients

10 Cups Vegetable Broth

1 Bag Vegetarian Chicken Tenders (we use Quorn)

1/2 Cup Chopped Onion

1/2 Cup Chopped Red Bell Pepper

1/2 Cup fresh or frozen Corn

2 Carrots, thinly sliced

2 Celery Stalks, diced

2 cloves Garlic, minced

1 Cup sliced Mushrooms

1/2 Cup finely chopped fresh Herb Blend of parsley, basil, rosemary, and oregano

2 tsp Poultry Seasoning

3 Tbsp Vegan butter, divided

8oz Vermicelli Noodles

Salt, Pepper, & Siracha Sauce to taste; optional

Fresh chopped Chives, for Garnish

Instructions

1. In a large skillet, melt 1 Tbsp of vegan butter. Add Chicken and Poultry Seasoning, cook 5 minutes. Then add Onion, Red Bell Pepper, Celery, Carrots, Corn, and Garlic, cook 5-10 minutes longer or until chicken is lightly browned.

2. Bring Veggie Broth to a boil in a large stock pot. Add Noodles and cook for 5 minutes. Then add Chicken and Veggie Mix, cook for an additional 5 minutes.

3. Melt remaining 2 Tbsp of vegan butter in large skillet add Mushrooms and sauté (careful not to crowd Mushrooms in skillet) until beginning to brown, about 5 minutes.

4. Add Mushrooms to broth and stir in Fresh Herb Blend; cook an additional 5 minutes. If using Siracha, add a small amount to taste. Simmer until ready to serve. Let soup stand 10 minutes before serving. Top with fresh Chives.

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