Spring Green Pasta Soup

Ingredients

• 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

Directions

1. 1

   In a large saucepan bring chicken broth and water to a boil.

2. 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. 3

   To remove cooked eggs, loosen edge and invert skillet over a cutting board; cut eggs into thin, bite-size strips. Set aside.

4. 4

   Add pasta, leeks, and garlic to broth. Boil gently, uncovered, about 3 minutes or until pasta is nearly tender.

5. 5

   Add sugar snap peas, asparagus pieces, dill and lemon peel.

6. 6

   Return to boiling. Boil gently about 2 minutes or until vegetables are crisp-tender; stir in egg strips.