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1
Preheat your oven to 350u00b0.
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2
Arrange all of the vegetables, except the carrots, on a large sheet pan.
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3
Season the vegetables liberally with garlic salt.
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4
And, of course we need a good dose of black pepper.
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5
Drizzle a little olive oil over all of the vegetables.
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6
Roast the vegetables on the middle oven rack for an hour.
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7
While the vegetables are roasting, toast the orzo.
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8
Using a paper towel, wipe the entire inside of a large non-stick skillet with a very small of oil.
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9
Heat the pan over medium-high heat.
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10
Add the orzo to the pan and toast, swirling and tossing often, until it is a very light brown.
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11
Set the orzo aside to cool.
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12
Heat a large stock pot over medium-high heat.
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13
Add about a tablespoon of oil and heat for a minute.
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14
Add the carrots to the pot and saute until the edges just start to brown.
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15
Add the stock, tomato paste, parsley and thyme to the pot.
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16
Bring the stock to a simmer, cover and cook for 10 minutes.
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17
Increase the heat and bring the stock just to a boil.
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18
Add the orzo, and cook to al dente per the package directions.
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19
When the pasta is al dente, add the roasted vegetables and chicken to the pot.
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20
Turn the heat off, cover, and let sit for about 10 minutes.
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21
Adjust the seasoning with salt and pepper to taste.
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22
Serve with some nice cheesy garlic bread and enjoy!
