Blackened Chicken Mirepoix Zucchini Noodle Soup. How to Make Chicken Noodle Soup: To get started, chop some carrots, onion and celery: I include more carrots and celery than what is traditional for a mirepoix because I love tasting the carrots Can chicken noodle soup be frozen? Yes, for up to three months. Chill it fully in the fridge before freezing.

Making homemade chicken noodle soup is actually incredibly easy. Much more nutritious than the canned version Well, would you guess that Chicken Noodle Soup has its very own Mirepoix? For a low carb version, serve this chicken noodle soup with spiralized zucchini instead of egg noodles. You can have Blackened Chicken Mirepoix Zucchini Noodle Soup using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Blackened Chicken Mirepoix Zucchini Noodle Soup

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

If you are up to it. make your own Stock with Chicken carcasses and mirepoix par roasted then simmered for hours. Place the breasts on the prepared baking sheet. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. Not only is chicken noodle soup a feel-good dish, it's good for you, too!

Blackened Chicken Mirepoix Zucchini Noodle Soup instructions

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's loaded with protein and vegetables and will keep you hydrated when you're feeling sick. This Zucchini Noodle Ramen Soup is VERY easy to make, gluten free, vegetarian, and even VEGAN is you just leave off the soft boiled egg! I have some terrible news (terrible if you're me and maybe a little too attached to your pet chickens). One of our chickens was killed on Saturday. (Note: There are machines available that cut the zucchini into thin spaghetti-like noodles called "zoodles," and those are delicious, too. Serve the zucchini noodles in a pretty pile topped with some of the tomatoes… And sprinkle on a little basil!