Nourish Your Skin from Within

Taking care of your skin goes beyond topical treatments what you nourish your body with plays a crucial role in the health and appearance of your skin. A balanced diet rich in vitamins, minerals, and antioxidants helps to support your skin’s natural barrier, promotes hydration, and encourages a youthful, glowing complexion. Foods packed with healthy fats, protein, and hydration support your skin’s elasticity, reduce inflammation, and protect against environmental damage. By nourishing your body from the inside out, you’re giving your skin the tools it needs to look and feel its best. This nourishing Greek Chicken Orzo Soup is the perfect example, combining wholesome ingredients that are not only delicious but also beneficial for your skin!

Ingredients:

• 1 onion, diced

• 1 large carrot, peeled and diced

• 2 tablespoons olive oil (for sautéing)

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 1 teaspoon sea salt (or to taste)

• 6 cups water with 1 tablespoon RealRoots bone broth paste (or chicken broth for more flavor)

• 2 Organic chicken breasts

• 1.5 cups cooked chickpeas

• 1 cup orzo pasta

• 2 large eggs

• Juice of 2 lemons (for the egg mixture)

• 1 cup soup broth (from the pot)

• 2-3 spring onions (scallions), thinly sliced (for garnish)

• Fresh parsley, chopped (optional, for garnish)

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Instructions:

1. Sauté the Vegetables:
   In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté for about 4-5 minutes until softened.

2. Add Garlic and Seasonings:
   Add the minced garlic, dried oregano, black pepper, and sea salt to the pot. Sauté for another 1-2 minutes until the garlic becomes fragrant.

3. Add Water and Chicken:
   Pour in 6 cups of water with 1 tablespoon of RealRoots bone broth paste (or chicken broth) and stir to combine. Add the chicken breasts to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the chicken is fully cooked and tender.

4. Shred the Chicken:
   Once the chicken is cooked, remove it from the pot. Shred the chicken using two forks, then return the shredded chicken to the pot.

5. Cook the Orzo:
   Add the orzo pasta to the pot and cook for about 8-10 minutes, or until the orzo is tender and fully cooked.

6. Add Chickpeas:
   After the orzo is cooked, add the 1.5 cups of cooked chickpeas to the pot. Stir to combine and let the chickpeas heat through for 2-3 minutes.

7. Prepare the Tempered Egg-Lemon Mixture:
   While the orzo and chickpeas are heating, whisk together the 2 eggs, slowly pouring in the juice of 2 lemons in a bowl.

8. Temper the Egg Mixture:
   Slowly pour 1 cup of hot soup broth (from the pot) into the egg and lemon mixture while whisking constantly. This will gently warm the eggs without scrambling them.

9. Add the Tempered Egg-Lemon Mixture:
   Slowly pour the tempered egg-lemon mixture back into the soup, stirring constantly to ensure the eggs don't curdle. Continue to cook the soup over low heat for another 1-2 minutes, stirring gently, until the soup becomes creamy and slightly thickened.

10. Final Touches and Garnish:
    Stir in the fresh lemon juice (optional) for an added tangy finish. Taste and adjust seasonings as needed. When serving, drizzle the soup with a little extra olive oil and garnish with sliced spring onions. You can also add some fresh parsley if you like.

11. Serve and Enjoy!