Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, blackened chicken mirepoix zucchini noodle soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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To get started 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 cook that.
The ingredients needed to make Blackened Chicken Mirepoix Zucchini Noodle Soup:
- Prepare Chicken
- Get 1 lb Chicken Breast
- Get 1 tbsp Olive Oil
- Get 1 tbsp Butter (Unsalted)
- Make ready 1 tbsp Cayenne Pepper
- Prepare 1/2 tbsp Ground Parsley Flakes
- Get 1 tbsp Ground Orange Peel
- Make ready 1/2 tbsp Grillin Mates Mesquite BBQ seasoning
- Take Salt and Pepper
- Prepare 1 Lemon, zested and juiced
- Prepare Mirepoix
- Get 1/2 Red Onion sliced (long strips)
- Make ready 3 Celery (chopped 1/4” pieces)
- Prepare 3 Carrots, Shredded thinly
- Get 1 tbsp Butter
- Get Soup
- Get 1.5 Zucchini’s (spiraled)
- Get 1 cup Chicken Broth
- 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.
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!
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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