Happens to me all the time! I only use recipes when it matters (canning, pie crust, etc). Otherwise I just... make food. Nothing is ever the same twice.

If it taste good to you, that is all is all that matters. Recipes are created by the people just like you and me. I, myself, often improvise. Like adding less eggs, sugar, using sweet potato in place of squash., using additional flavoring and spices. etc.
Of course, you cannot add odd items , items in excess quantity but a small variation should be fine. Real experience chefs don't use strict measurements, the novice do that.

Seysonn

I agree Seysonn, "the novice do that."

My co-workers are novices! They need exact measurements! LOL

I printed the so called recipe that I posted above and took it to work this morning.

The men said that they would give it to their wives and hope!

Our only "girl" in our shop, she's the paperwork gal, work orders and stuff, said OH MY, I'll try!

I told them to just wing it and it will turn out good! Of course there was a wisecrack from Greg, he said, I don't see any wings on the recipe!

The weirdest thing is when someone asks for a soup recipe. Sorry, but no two pots of soup are ever the same. I couldn't tell you how much of anything I put into a soup.

If you don't want to preserve/can who cares you put into your soup ?( Except yourself). of course there are things that can make soup tastier. I wouldn't want to make soup with plain water.
Then things like spices, types of veggies, .. etc are just matter of personal taste. I like my soup to be rich, spicy, colorful, appealing to eye before I eat it. I don't like it sour nor sweet.

So you have to try certain ingredients. One thing is for sure: More protein and fat make a tasty food, in general.