Vegan Chicken Noodle Soup

10 Cups Vegetable Broth
1 Bag Vegetarian Chicken Tenders (we use Quorn)
½ Cup Chopped Onion
½ Cup Chopped Red Bell Pepper
½ Cup fresh or frozen Corn
2 Carrots, thinly sliced
2 Celery Stalks, diced
2 cloves Garlic, minced
1 Cup sliced Mushrooms
½ Cup finely chopped fresh Herb Blend of parsley, basil, rosemary, and oregano
2 teaspoon Poultry Seasoning
3 Tbsp Vegan butter, divided
8oz Vermicelli Noodles
Salt, Pepper, & Siracha Sauce to taste; optional
Fresh chopped Chives, for Garnish

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.