Anyway, if you insist on soup, this book is pretty good. My favorite section s on fruit soups, which I am more inclined to like than say, Asian broths of which there are several. Here is the closest thing to a stew you will find in Saved By Soup.
Home-style Chicken and Vegetable Soup
1 teaspoon olive oil
1/2 pound boneless, skinless white-meat chicken, cut into 1-inch pieces
1 medium-size onion, finely chopped
2 medium-size carrots, chopped
1 celery stalk, trimmed and chopped
1/4 pound fresh fennel (about half a small bulb), tall stalks and leaves discarded and bulb finely chopped
1 medium-size zucchini, trimmed and diced
1 large Yukon Gold potato (about 1/2 pound), peeled and diced
2 cups canned chopped tomatoes, with their juices
4 cups chicken stock
1/4 cup chopped fresh parsley
Heat oil in a heavy 4-quart saucepan over medium-high heat. Add chicken, season with salt to taste, and cook, stirring, until all pieces have turned white and are beginning to brown, about 5 minutes. Remove chicken with a slotted spoon and place in a small bowl.
Add onion, carrots, celery, fennel, and zucchini to the pan and cook, stirring, until vegetables begin to soften, 2 to 3 minutes.
Stir in chicken pieces, potato, tomatoes, and broth and bring to a boil. Partially cover, reduce heat to medium-low, and simmer until potato is tender and the chicken cooked through, about 30 minutes. Season with salt and pepper to taste. Stir in parsley, and serve.
OK, Ann, you were right! I did have the book. I am returning it pronto!