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.