Spring Green Pasta Soup

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups reduced-sodium chicken broth
• 2 cups water
• 2 slightly beaten eggs
• 2 teaspoons cooking oil
• 4 ounces angel hair pasta
• 2 medium leeks, sliced
• 2 garlic cloves, minced
• 4 ounces fresh sugar snap peas, cut in half crosswise
• 8 ounces fresh asparagus, cut into pieces
• 2 tablespoons fresh dill
• 2 teaspoons finely shredded lemon peel

Recipe

• 1 in a large saucepan bring chicken broth and water to a boil.
• 2 meanwhile, in a medium skillet cook eggs in hot oil over medium heat, without stirring, for 2 to 3 minutes or until eggs are set.
• 3 to remove cooked eggs, loosen edge and invert skillet over a cutting board; cut eggs into thin, bite-size strips. set aside.
• 4 add pasta, leeks, and garlic to broth. boil gently, uncovered, about 3 minutes or until pasta is nearly tender.
• 5 add sugar snap peas, asparagus pieces, dill and lemon peel.
• 6 return to boiling. boil gently about 2 minutes or until vegetables are crisp-tender; stir in egg strips.