Blackened Chicken Mirepoix Zucchini Noodle Soup
Blackened Chicken Mirepoix Zucchini Noodle Soup

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, blackened chicken mirepoix zucchini noodle soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Blackened Chicken Mirepoix Zucchini Noodle Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Blackened Chicken Mirepoix Zucchini Noodle Soup is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have blackened chicken mirepoix zucchini noodle soup using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Blackened Chicken Mirepoix Zucchini Noodle Soup:
  1. Take Chicken
  2. Make ready 1 lb Chicken Breast
  3. Make ready 1 tbsp Olive Oil
  4. Make ready 1 tbsp Butter (Unsalted)
  5. Prepare 1 tbsp Cayenne Pepper
  6. Prepare 1/2 tbsp Ground Parsley Flakes
  7. Get 1 tbsp Ground Orange Peel
  8. Take 1/2 tbsp Grillin Mates Mesquite BBQ seasoning
  9. Get Salt and Pepper
  10. Make ready 1 Lemon, zested and juiced
  11. Make ready Mirepoix
  12. Make ready 1/2 Red Onion sliced (long strips)
  13. Prepare 3 Celery (chopped 1/4” pieces)
  14. Make ready 3 Carrots, Shredded thinly
  15. Make ready 1 tbsp Butter
  16. Get Soup
  17. Get 1.5 Zucchini’s (spiraled)
  18. Take 1 cup Chicken Broth
  19. Prepare to taste Salt and Pepper

Blackened Chicken Mirepoix Zucchini Noodle Soup Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, blackened chicken mirepoix zucchini noodle soup. It is one of my favorites. For mine, I will make it a little bit tasty.

Steps to make Blackened Chicken Mirepoix Zucchini Noodle Soup:
  1. In a skillet on low heat, melt butter. Added carrots, celery, and onion. Stir occasionally until translucent. The point of Mirepoix is to bring out the flavors in the veggies, rather than browning (sauté).
  2. Meanwhile pat dry both sides of the chicken to remove outer juices, and season both sides and rubbing it into the meat.
  3. Heat another skillet medium-high heat. Add in oil to coat. Place in chicken and do not move for 6-8min. About halfway through, add in butter and let it froth. Coat the top of the chicken with a spoon (saucing). Flip (it may look slightly burnt, but that’s the goal). Continue to sauce the other side until about 165°-170° for at least 6min. Remove and let rest.
  4. In same skillet, reduce heat and let zucchini noodles (patted dry and salted) sauté for about 3min. Add chicken broth and let simmer.
  5. Slice about three strips of chicken per bowl, layer the bottom of the bowl with zucchini noodles and then pour some broth in about level to the noodles. Next, add in the Mirepoix, and top off with the chicken. Finally, squeeze a 1/4 wedge of lime lime over the chicken, and top it with some lime zest.
  6. Serve and Enjoy!

It is one of my favorites. For mine, I will make it a little bit tasty. Summer is off to quite a rainy start here in the Hudson Valley. Prepare to taste of Salt and Pepper. Blackened Chicken Mirepoix Zucchini Noodle Soup step by step.

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