6 cups chicken broth
8 oz small shell pasta
2 boneless, skinless chicken breasts, cut into small strips
juice from 2 lemons
2 tbsp chopped mint leaves
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
In a small saucepan, cook the pasta according to package directions, then drain, but leave a little water in the pan so the pasta doesn't stick together.
In a large saucepan, heat the broth over medium heat and add in the chicken. Simmer until the chicken is firm and cooked through, about 5 minutes.
The broth will likely be cloudy, so remove the chicken and then strain the broth through a cheesecloth lined strainer.
Return the broth to the saucepan and return the chicken to the broth. Add in the lemon juice, mint leaves, salt, pepper, and cayenne pepper and stir together.