Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Add the minced garlic and continue to sauté for another minute until fragrant.

Pour in the canned diced tomatoes and low-sodium broth. Increase the heat to bring to a gentle simmer for 5-7 minutes.

Stir in the cooked, shredded chicken and orzo pasta. Return to a simmer and cook for about 10 minutes until the orzo is al dente.

Stir in fresh or dried herbs, season with salt and pepper, and let it simmer for another 5 minutes.

For creaminess, stir in a splash of heavy cream or milk just before serving. Heat for another minute.

Ladle the soup into bowls and garnish with fresh herbs or grated Parmesan cheese. Serve immediately with crusty bread.