In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion and 3 minced garlic cloves. Sauté for 4-5 minutes until translucent.

Stir in 1 can of diced tomatoes and 4 cups of broth. Bring to a gentle boil, then reduce to a simmer for 5 minutes.

Add 2 cups of shredded or diced cooked chicken to the pot and simmer for another 10-15 minutes.

In a separate pot, bring 4 cups of salted water to a boil. Add 1 cup of orzo and cook for 8-10 minutes until al dente. Drain.

Just before serving, stir the cooked orzo into the soup and adjust seasoning with salt and pepper.