Add the chicken and cook, flipping once, until cooked through, about 8-10 minutes. Remove the chicken from the pot and set it aside.
Add leeks and onion to the large pot. Reduce heat to medium and cook, stirring occasionally, until tender, about 6-8 minutes. Add the garlic and cook for 1 minute.
Add the chicken broth, salt, and pepper. Bring to a boil over high heat then reduce to a simmer for 5 minutes.
Add the asparagus and spinach to the soup and cook for about 5 minutes, until the asparagus is tender and spinach is wilted.
Shred the chicken and add to the soup. Stir in the parsley.
Serve the soup garnished with pepper and chopped green onion.
Nutrition: This soup has 5.6 NET carbs per serving. A serving is ⅛th of the soup, approximately 1 cup.Substitutions: Swap the chicken broth for vegetable stock. You can exchange the chicken breasts for thighs. Additionally, you can swap out the spinach for kale. Prep Time: Chop the veggies and keep them in the fridge until you are ready to make the soup. They can be stored and chopped up to 4 days ahead of time.To Reheat: Place the soup in a pot and heat it over low-medium heat. Stir occasionally until it’s hot all the way. Or you can place it in a microwave-safe bowl and heat for 1-2 minutes or until it is the temperature you want. To Freeze: Pour the soup in a freezer-safe bag and freeze for up to 3 months. Be sure to label the bag, so you know what’s in it. You can thaw in the fridge before reheating.