Am I the only person that doubles or even triples and adds in herbs and other seasonings in recipes they find online?

I get so much shit for not making simple food but when I don’t put the extras in nobody likes it. Like you’re gonna sit there and tell me that chicken noodle soup is good with 1tsp of salt, 1/2tsp of pepper and 1tsp of mixed Italian seasoning? Here’s my recipe: 1-2 carrots 1-2 celery 1 small yellow onion (1/2 if large) 4-6 cloves of garlic (the more the merrier) 1/4 cup flour Sauté Add in lightly toast: 1 heaping tsp of rosemary 1 heaping tsp of thyme 1 tsp of majoram 2 heaping tsp of oregano 1 tsp salt (add as needed) 1 tsp pepper (add as needed) 32oz (1ltr) chicken broth 2 cups of water Bring to boil then put heat on low add chopped raw chicken and simmer until meat is cooked then add noodles until cooked. Add a generous splash of ACV or vinegar of your choice. Homemade noodles: 2 cups of flour 3 eggs 1/2 tsp of salt (optional)

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I don't measure anything when I cook. I season till it's good. It frustrates my friends when they want recipes. I'm like look I can come show you. But I do not know how to tell you how much of everything you need! Lol

“Add 2 cloves of garlic” 6 cloves of garlic it is

I always also add Paprika, cumin, and turmeric along with the seasonings you listed above minus marjoram mainly cuz I never have it since I never use it 😂 also the raw chicken is wrong, season the chicken heavily, sear on both sides, then chop or shred it and add into the broth 😉

Also vinegar in soup sounds terrible in my opinion, I’d cut that out 😅

@Anna with my method it turns out very soft and flavorful. If I sear it beforehand it turns out very dry and bland. ETA: i love adding turmeric but my husband says it looks unappetizing so I omit it.

@Anna there are so many benefits of adding ACV to your food. The ratio is so small that you can’t even taste it (trust me I hate ACV). One of the biggest benefits is lowering the spike of blood glucose after eating.

You measure? We always add extra and even go as far to make our own broth. The only thing we cut back on is salt because its all I could taste in the food my boyfriend makes. Now he adds extra to just his.

@Katelynn lol I’m just giving rough measurements. I just restocked my broth stash too.

Most recipes i read call for 1-2 tsp of salt. Hell no, we're adding with feeling. Same with everything else.

Triple the garlic and onion usually too

If I see a recipe that says one clove of garlic. It's just not the recipe for me. I'm going to need them to do better.

I don't add salt to most foods bc of health issues, but I definitely measure with my heart on everything else

@Anna the point of the vinegar is to tie all the flavours together and make them “bloom.” You don’t actually taste the vinegar but without it the soup will seem to be missing something that no amount of salt or butter will fix.

I do measure, but a tb of something ends up to be a heaped tb not a flat tb lol. And triple the garlic always

Add some white miso paste if you want to bump the umami. I use white or red wine vinegar for cooking, it's amazing 👏

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