Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sauté for about 5 minutes until soft and translucent.

Add 1 pound of diced chicken into the pot. Cook for 6-8 minutes, stirring occasionally, until browned.

Pour in 1 can of diced tomatoes and 4 cups of broth. Stir to combine and bring to a simmer for about 10 minutes.

While the soup simmers, cook 1 cup of orzo pasta separately in salted water until al dente, about 8-10 minutes.

Drain orzo and add it to the soup. Season with salt and pepper, and if desired, stir in ½ cup of heavy cream.

Just before serving, add fresh spinach or kale and wilt for about 2-3 minutes.

Ladle into bowls and serve warm, optionally garnished with fresh herbs.