Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, blackened chicken mirepoix zucchini noodle soup. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Blackened Chicken Mirepoix Zucchini Noodle Soup is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Blackened Chicken Mirepoix Zucchini Noodle Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Make ready Chicken
2. Get 1 lb Chicken Breast
3. Take 1 tbsp Olive Oil
4. Make ready 1 tbsp Butter (Unsalted)
5. Make ready 1 tbsp Cayenne Pepper
6. Prepare 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. Prepare Salt and Pepper
10. Make ready 1 Lemon, zested and juiced
11. Prepare 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. Make ready 1 tbsp Butter
16. Get Soup
17. Get 1.5 Zucchini’s (spiraled)
18. Prepare 1 cup Chicken Broth
19. Take 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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