Add chicken and cook, flipping once, until browned and cooked through, about 6 minutes total.
Transfer to a plate.
Add leeks, onion and celery to the pot.
Add garlic and cook for 1 minute.
Add broth, salt and pepper; bring to a boil over high heat.
Reduce heat to maintain a simmer, cover and cook for 5 minutes.
Add asparagus and spinach; cook until the asparagus is tender, about 5 minutes more.
Shred the chicken into bite-size pieces and add to the soup.
Stir in parsley and Parmesan.
Serve the soup topped with more pepper and Parmesan, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
