I very much enjoyed the "kinetic type" presentation of your poem.
Usually stews have a higher viscosity than soups. You can try mixing a little bit of flour, cornstarch, or some potato flakes into the broth to thicken it, or even cook some bones to extract the collagen. In all cases, the thickening effect will be rather subtle while you're cooking and become more pronounced after you allow it to cool a bit. Hope that helps! :)