Recipe of Super Quick Homemade Blackened Chicken Mirepoix Zucchini Noodle Soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, blackened chicken mirepoix zucchini noodle soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Blackened Chicken Mirepoix Zucchini Noodle Soup is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Blackened Chicken Mirepoix Zucchini Noodle Soup is something which I have loved my entire life.

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

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!

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