Have your chicken cooked in advance and save the broth for the soup.
On medium, heat the olive oil in a 5-6 quart soup pot. Add the onion and celery and garlic and saute until the onion is almost translucent. Add in the chicken broth (you may want to add in more later as the potatoes and pasta soak up some of the broth.) Add the potatoes and simmer about 15 minutes. When the potatoes are almost done add in the carrots and pasta and cook for another 10 minutes.
Add the chopped chicken (as much as you want) and the asparagus and continue to cook for 5-6 minutes longer. Salt and pepper to taste. Add in the sliced green onions and ladle into bowls and garnish with chopped parsley.
Recipe Notes
Note: If you can find the pasta I used here you can either take some fettucini and break into small pieces or use a very small shell macaroni.