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martynaberto
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Cook the Banza shells separately to prevent them from soaking up too much broth.
Season the chicken with salt, pepper, garlic powder, and smoked paprika.
Heat olive oil and butter in a large pot or Dutch oven over medium-high heat.
Add the leek, carrots, celery, zucchini, and yellow squash. Sauté until softened, about 5-7 minutes.
Add the charred corn, dried thyme, dried basil, dried oregano, Calabrian chili paste, and garlic. Cook for 2-3 minutes, stirring frequently.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom.
Add the chicken broth, Parmesan rind (if using), and bay leaf (if using). Bring to a simmer and cook for 10-15 minutes.
Add the white miso paste (if using) and stir to combine.
Add the cooked Banza shells and frozen peas. Cook for 2-3 minutes until the peas are heated through.
In a small bowl, whisk the eggs and lemon juice together.
Slowly pour the egg-lemon mixture into the soup, stirring constantly, to create the avgolemono-like texture.
Remove the Parmesan rind and bay leaf (if used).
Taste and adjust seasoning as needed, adding more lemon juice, salt, and pepper to your liking.
Serve the soup topped with chopped fresh dill and/or parsley or basil, and a drizzle of olive oil.