Hello, I’m Clara. Today, I will show you a way to prepare blackened chicken mirepoix zucchini noodle soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Blackened Chicken Mirepoix Zucchini Noodle Soup Recipe
Blackened Chicken Mirepoix Zucchini Noodle Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Blackened Chicken Mirepoix Zucchini Noodle Soup is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have blackened chicken mirepoix zucchini noodle soup using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Blackened Chicken Mirepoix Zucchini Noodle Soup:
- Take Chicken
- Prepare 1 lb Chicken Breast
- Take 1 tbsp Olive Oil
- Prepare 1 tbsp Butter (Unsalted)
- Get 1 tbsp Cayenne Pepper
- Get 1/2 tbsp Ground Parsley Flakes
- Make ready 1 tbsp Ground Orange Peel
- Make ready 1/2 tbsp Grillin Mates Mesquite BBQ seasoning
- Prepare Salt and Pepper
- Get 1 Lemon, zested and juiced
- Get Mirepoix
- Make ready 1/2 Red Onion sliced (long strips)
- Get 3 Celery (chopped 1/4” pieces)
- Get 3 Carrots, Shredded thinly
- Make ready 1 tbsp Butter
- Get Soup
- Prepare 1.5 Zucchini’s (spiraled)
- Get 1 cup Chicken Broth
- Prepare to taste Salt and Pepper
Instructions to make Blackened Chicken Mirepoix Zucchini Noodle Soup:
- 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).
- Meanwhile pat dry both sides of the chicken to remove outer juices, and season both sides and rubbing it into the meat.
- 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.
- In same skillet, reduce heat and let zucchini noodles (patted dry and salted) sauté for about 3min. Add chicken broth and let simmer.
- 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.
- Serve and Enjoy!
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