Recipe: Tasty Blackened Chicken Mirepoix Zucchini Noodle Soup

Blackened Chicken Mirepoix Zucchini Noodle Soup. Zucchini noodles are the noodles in this classic Chicken Noodle Soup! The spiralized zucchini gives this comfort food more veggies, making it healthier and. Zucchini noodles are easy to make with my favorite spiralizer and they only take a couple of minutes to cook.

Yes, for up to three months. Chill it fully in the fridge before freezing. Not exactly my "type" of blackened chicken though most will probably find it delicious. You can have Blackened Chicken Mirepoix Zucchini Noodle Soup using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Blackened Chicken Mirepoix Zucchini Noodle Soup

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

I used real onion (not powdered) and a bit of garlic as well. Was good but just not what I was looking for. I prefer a spicier and crispier blackened chicken and this one was not spicy enough for my tastes and was a bit too. Turmeric Chicken Noodle Soup Recipe with Zoodles. by Felicia Lim.

Blackened Chicken Mirepoix Zucchini Noodle Soup step by step

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!.

Today, we're making a low-carb version of chicken noodle soup. Instead of using regular noodles, we'll be using zucchini noodles - or zoodles - that are lighter and packed with more nutrition. This Blackened Salmon with zucchini noodles is the perfect thing. It's easy to prepare, packs The zucchini noodles are cooked with lots of garlic, burst cherry tomatoes, and finished with fresh I just used the zucchini recipe and threw some baked chicken on top. Serve garnished with the parsley, or store in an airtight container in the Refrigerate leftover, uncooked zucchini noodles in a separate airtight container.

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