what makes a chunky soup a soup?

The team doesn't like their soup to be more chunky stuff than broth.  For me, 1:1 is a good chunk:broth ratio, but I have a feeling they're looking for 1:2 or even 1:3 if the broth is especially good or the chunks don't involve pasta.

When the ratio is wrong, the "soup" is regarded with (at best) thinly veiled disdain as a shallow plateful of damp vegetables.  My goal is to improvise soups that elicit cries of joy and satisfaction; the team appreciates the food I make, but the joy's not always there.  Excelsior!