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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, blackened chicken mirepoix zucchini noodle soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Blackened Chicken Mirepoix Zucchini Noodle Soup is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Blackened Chicken Mirepoix Zucchini Noodle Soup is something which I have loved my whole life.

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

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

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. Blackened Chicken Mirepoix Zucchini Noodle Soup instructions In a skillet on low heat, melt butter.

Instructions 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!

Summer is off to quite a rainy start here in the Hudson Valley. Blackened Chicken Mirepoix Zucchini Noodle Soup instructions In a skillet on low heat, melt butter. You need to taste of Salt and Pepper. Blackened Chicken Mirepoix Zucchini Noodle Soup instructions. In a skillet on low heat, melt butter.

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