I'm turning into my Mom in so many ways. One in specific is that I don't measure anything when I cook. (except when I bake. then I measure.)
I wanted chicken noodle soup a few weeks ago. And I really love soup when it's creamy. Most of the recipes I know call for cream of chicken soup. I've been trying not to use that stuff. Ya know - high sodium, MSG, high calories. Not that I don't sometimes still use it, I just try to use it less. So I made my batch of soup and while it was simmering I remembered I had some heavy cream in the fridge. Best decision ever. It was the yummiest chicken noodle soup I've ever made. And here's pretty close to how I think I did it.
Creamy Chicken Noodle Soup
1 large can of canned chicken (Costco)
2 large carrots
1/2 package of wide egg noodles
1 can of chicken broth
2 cups of water
2 chicken bouillon cubes
1/4 c diced onions (maybe a little more?)
1 garlic clove
salt and pepper to taste
1 cup HEAVY CREAM
I always put my pot on the stove, turn it on to medium and start pouring things in. The broth, the water, the bouillon cubes. Then I drained and threw in the can chicken. I diced my carrots, onions and garlic. I added the seasonings and then it boil until the carrots were tender. I tasted it - added a little more seasonings, more water. I added the noodles and then that boil for almost 10 minutes. Then I poured in the heavy cream! I let that boil for about 3 minutes stirring occasionally.
Then I ate it :)