Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped white onion and sauté for about 4-5 minutes until translucent.

Incorporate 3 cloves of minced garlic, stirring for about 1 minute until fragrant.

Stir in a can of diced tomatoes and 4 cups of chicken broth along with the cooked, shredded chicken. Season with salt and pepper to taste and bring to a gentle simmer for 10 minutes.

Maintain a soft simmer for an additional 15-20 minutes, stirring occasionally until thickened and flavors meld.

Cook 1 cup of orzo in a separate pot according to package instructions until al dente.

Drain and rinse the orzo, then stir it into the warm soup just before serving.

Optional: Stir in ¼ to ½ cup of heavy cream for a creamy finish.

Ladle the soup into warm bowls and garnish with fresh herbs if desired. Enjoy with crusty bread or salad.