In a large saucepan, combine the olive oil, tomato paste, and garlic. Cook, stirring, until several shades darker.

Add the sweet paprika and dried mint, then cook, stirring, just until fragrant.

Add the chicken, 7 cups of water, and 2.5 teaspoons of salt. Simmer, uncovered, until a skewer inserted into the chicken meets no resistance.

Transfer the chicken to a bowl.

Add the orzo to the pot and cook until al dente.

Shred the chicken. When the orzo is done, add the chicken back to the pot and season with salt and pepper.

Serve drizzled with additional olive oil.