Avgolemono-inspired Summer Soup with Leeks, Zucchini, Roaste

Ingredienser

1 box Banza shells, cooked separately (prevents soaking up too much broth)

1 lb chicken breasts or thighs (seasoned with salt, pepper, garlic powder, and smoked paprika)

Salt and black pepper

1–2 tbsp olive oil

1 tbsp butter

1 leek (white and light green parts), quartered and thinly sliced

2 medium carrots, diced

2 large celery stalks, diced

2 small zucchini, diced

1 yellow squash, diced

1 ½ cups charred corn (from 2–3 ears or frozen)

1 tsp dried thyme

1 tsp dried basil

½ tsp dried oregano

1 tbsp Calabrian chili paste (or less to taste)

8 cloves garlic, minced (to taste)

1/4 cup dry white wine

6–8 cups low-sodium chicken broth

1 Parmesan rind (optional)

1 bay leaf (optional)

1 tbsp white miso paste (optional)

1 cup frozen peas

2 eggs

Juice of 1–2 lemons (to taste, start with 1 then add more as/if needed)

2 tbsp chopped fresh dill (optional)

2 tbsp chopped parsley or basil (optional)

Olive oil, for finishing