Pepper Soup from Gambia

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1/2 dice
• 8 cups water
• 1 tablespoon chicken soup base
• 1 tablespoon black pepper
• 1 tablespoon red pepper flakes
• 1/2 tablespoon salt
• 1/4 teaspoon garlic powder
• 1 (6 ounce) can tomato paste
• hot cooked rice (optional)

Directions

1. 1

   Boil chicken in a large pot for ten minutes with 8 cups of water and the chicken soup base.

2. 2

   Add black pepper, red pepper flakes, salt, and garlic powder.

3. 3

   Boil, uncovered, until there is about 2 - 2 1/2 cups of broth left in pan.

4. 4

   Stir in the can of tomato paste and cook until the soup is thick.

5. 5

   Serve over rice, if desired.