I love this time of year. It's chilly enough you want to wear jeans, flannels and chunky sweaters, but not so cold you need a big, puffy coat that hides your entire outfit. This fall there are definitely some things I'm leaning more toward than others.

When I lived in Lansing, one of the advertising agencies started a fall holiday called Plaidurday. It slowly grew, and the other agencies took part - including the one I worked at. Now, some bigger brands celebrate it! And even though I haven't worked there in a hot minute, I still like celebrating this fun, light-hearted holiday.

It's fall ya'll! When the weather cools off, it means it's the perfect time to start cooking yummy soups. This is one of my go-to recipes, and it doesn't get much easier than this chicken noodle soup. As a little added bonus, I'm sharing how to make it in a slow cooker and a pressure cooker.

Whenever I need cooked, shredded chicken for a recipe, I almost always forget to take the chicken breasts out of the freezer. For example: I was going to share my homemade chicken noodle soup recipe on the blog next (don't worry, it'll be up next week). However, I need to have cooked, shredded chicken. And of course... All the uncooked chicken I have is frozen. So, I thought I'd share how easy it is to cook frozen chicken in a pressure cooker!