One of my favorites from my childhood days that up to now remains, and I am passing on to my children, is chicken tinola.
While in PI, our basic way to cook it is with veggie-combinations as either green papaya+malunggay leaves or sayote+dahon ng sili. A later variation that my mother came up with is using canned or fresh sweet corn plus young leaves of ampalaya.
Here in my place, I have not seen green raw papaya (my husband previously bought one that was manibalang and very sweet for tinola). Also no sayote. As usual, I have to make do with what is available and is now familiar to me. My recipe page also features a dish (poached chicken with Mozarella cheese) that I came up with exclusively for my husband (it's quite exasperating, but challenging nonetheless, to always think of a dish that will satisfy him without sacrificing my own and my kids' preferences), since he is not used to soupy dishes.
So I offer here a possible solution for those in the same predicament as I am in (lucky you if your husband is as open to new dishes as you are!).