Step 1: Sauté the Vegetables

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
3. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.

Step 2: Add Tomatoes and Broth

1. Pour in the canned diced tomatoes (with their juices) and stir to combine.
2. Add the chicken broth and bring the mixture to a boil.

Step 3: Cook the Orzo

1. Once the soup is boiling, stir in the orzo pasta. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the orzo is tender.

Step 4: Add Chicken and Season

1. Add the shredded chicken to the pot and stir until heated through.
2. Taste the soup and season with salt and pepper as needed.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley or basil if desired.
2. Serve hot with crusty bread or crackers on the side.