Minestrone, chicken noodle, and vegetable. Any soup really that has not been thickened with a rue or cream.
what is thin watery soup
a soup can, a toilet roll tube, a telescope
soup spoon, bread knife, fork
Consomme'
soup
A broth Consomme.
Wet stew is a palindrome for soup left out in the rain
The amount of water in soup or broth determines how thick or thin it is. To avoid soup that is too thin, one could be careful not to add too much liquid with the ingredients; for example, if adding canned vegetables, drain liquid from the cans before adding the vegetables to the soup. Or, use the liquid from the cans, but then do not add so much water to the soup. When soup is already quite thin, it may be "reduced" by simmering (cooking) for a longer time, allowing excess liquid to evaporate, resulting in a stronger tasting, thicker broth. Alternatively, a thickener may be added. This might be cornstarch, cornmeal, oatmeal, flour or other starchy vegetable.
tutoring, helping at soup kitchens
One word that fits this definition is broth.
Cream soups are usually thickened by a roux. Examples are cream of potato soup, cream of chicken soup, and cream of broccoli soup.
When you keep a pan of soup on a flame, the layer of soup that is at base absorbs the heat, becomes thin and hence it rises. This sets up a cycle within the matrix of the soup, replacing cooler soup at the top with lighter, hotter soup from the bottom.