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1 Add broth to medium saucepan and bring to boil over high heat.

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2 Meanwhile, heat 2 teaspoons oil in large saucepan over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to saucepan and cook, stirring often, until chicken is lightly browned, about 3 minutes. Transfer to plate.

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3 Add remaining 1 teaspoon oil to same large saucepan. Add leek, bell pepper, potatoes, and thyme sprigs and cook, stirring often, until vegetables begin to soften, about 3 minutes.

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4 Add hot broth to saucepan and bring to boil. Reduce heat, cover, and simmer until vegetables are almost tender, about 7 minutes. Add corn and chicken to saucepan and simmer until chicken is cooked through, about 2 minutes; remove from heat. Discard thyme sprigs. Stir in yogurt. (For a thicker soup, use a potato masher to mash some of the potatoes.)

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5 Divide soup among 4 bowls and sprinkle with pepper flakes and thyme leaves.

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Serving size: 1 1/2 cups