Step-by-Step Guide to Prepare Super Quick Homemade Blackened Chicken Mirepoix Zucchini Noodle Soup

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, blackened chicken mirepoix zucchini noodle soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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

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

The ingredients needed to make Blackened Chicken Mirepoix Zucchini Noodle Soup:

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

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!

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