In a six-quart pot, heat oil over medium heat. Add garlic, cilantro, and parsley and sauté one minute, making sure the garlic doesn’t burn.

Add chicken and cook until no longer pink, about six minutes. Add salt and pepper and enough water to fill the pot three-fourths of the way.

Stir in carrots and celery. Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes.

Raise heat to medium. Stir in orzo and corn and return the soup to a gentle boil.

Reduce heat to low again, and simmer, covered, for 25 minutes more. Taste and adjust seasoning as needed.