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Tomato Pepper Soup with Lemon Pepper Chicken
50 minServes 2Nutri-Score B€
B
50 min
50 minTomato Pepper Soup with Lemon Pepper Chicken
what you need
Ingredients
chicken drumsticks (skin and bones kept for broth)Meat2 pieces
lemon pepper seasoning (for coating the chicken)Spices2 g
tomatoes (diced)Produce3 pieces- bell peppers (diced)Produce2 pieces
- salt-free seasoningSpices5 g
- cilantro (chopped)Produce10 g
lime (juiced)Produce1 piece
rice (rinsed until water runs clear)Grains150 g
broth (homemade from chicken skin and bones, or store-bought)Pantry500 ml
water (for cooking the rice)Other300 ml- vegetable oil (for cooking the vegetables)Pantry15 ml
per serving
Nutrition
485kcal
- Carbs
- 65 g
- Proteins
- 23 g
- Fat
- 15 g
what you’ll use
Tools
Oven
Baking tray
Frying pan
Saucepan
Blender
Mixing bowl
step by step
Method
- Step 1
Season and roast the chicken
- Coat the drumsticks generously with lemon pepper seasoning.
- Place on a baking tray and roast at 420 °F (215 °C) for 20 to 25 minutes.
- Roast longer for crispier skin, shorter for softer skin.
- Step 2
Make the broth
- If you have no broth, simmer the chicken skin and bones in water to make one.
- Strain and keep the broth, along with any little bits of meat.
- Step 3
Cook the vegetables
- Dice the tomatoes and bell peppers and add them to a pan with a little oil.
- Season with salt-free seasoning and cook until soft.
- Step 4
Rinse and cook the rice
- Rinse the rice until the water runs clear.
- Bring to a boil on high, then turn down to low and cover.
- Cook until the rice is very soft.
- Step 5
Blend the soup
- Transfer the cooked vegetables to a blender and pour in the broth.
- Add the cilantro, lime juice and a little lemon pepper.
- Blend, leaving a few chunks for texture.
- Step 6
Assemble and serve
- Spoon the rice into bowls.
- Ladle the tomato pepper soup over the rice.
- Top with the lemon pepper chicken drumsticks.