creamy chicken noodle soup

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
celery salt
salt and pepper to taste
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 :)