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2 tablespoons extra-virgin olive oil
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1 pound chicken tenders
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2 medium leeks, white and light green parts only, thinly sliced
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1 medium yellow onion, chopped
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2 stalks celery, chopped
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2 cloves garlic, minced
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4 cups low-sodium chicken broth
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¾ teaspoon salt
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¾ teaspoon ground pepper, plus more for serving
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1 bunch asparagus, cut into 1-inch pieces
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1 (5 ounce) package baby spinach
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1 cup packed fresh parsley leaves
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¼ cup grated Parmesan cheese, plus more for serving
