Simply Blissful ~ My Life in a Nutshell

I don’t know about you, but I am SOAKING in this gorgeous, beautiful month of May. We have been having amazing weather that feels like summer already and I am absolutely loving it!

Now that life has *slightly* slowed down a little bit since the busy season at work, I’m looking forward to spending more time at home and with my little family.

So time for some catching up – here’s what I’ve been up to!

Currently Watching

Pregnancy & Postpartum TV on YouTube

I am 4-years postpartum, which really means I am not postpartum at all anymore, haha, (although I swear it takes me a good 3 years before I start feeling more like myself); but her workouts are just so good! In my 26 for 2026 list I mentioned I wanted to start dancing again and in doing so I am also trying to get my body back into shape. These videos are definitely helping with that! I highly recommend her workout plans, some of which she tries to keep around 10 minutes, which is fantastic for those of us with really busy schedules!

Currently Reading

I am STILL going through the two books listed on my Feb/March Currently post, so I am keeping them on this list. However, the new book I did read and finish with my son is The Lion, The Witch, and the Wardrobe. He watched the movie and loved it!

Still on the list…

“Brisingr” by Christopher Paolini

and “The Courage to be Disliked” by Ichiro Kishimi and Fumitake Koga  

Currently Making/Baking

Chicken Noodle Soup!

I wish I had a picture for you here, but I am not a food blogger and the pictures I attempted to make did not do my soup justice…soooo, imagine a beautiful, elegant looking bowl of chicken noodle soup.

I have tried numerous chicken noodle soup recipes over the years trying to find the perfect one. I have tweaked each one and now have come up with my own. Here is my recipe:

• 2 Tbsp butter (you can choose to skip the butter if you’re using a slow cooker)
• 2.5 cups diced carrots (give or take based on personal preference. I like a lot of veggies in mine!)
• 2 cups of diced celery (also give or take here)
• minced garlic (however much your heart feels)
• 8 cups chicken broth (it doesn’t matter the brand)
• 2 cups water
• 1 Tbsp Better Than Bullion Roasted Chicken Base
• 1/2 tsp ground pepper (more if your kids can handle it)
• 1/8 tsp dried rosemarry
• 1/8 tsp dried thyme
• 2 large chicken breasts (or you can use rotisserie chicken if you prefer)
• Medium size egg noodles (I cook a 16 oz. bag, but I use about 12 oz. of it in the soup and then store the rest separately)

Slow cooker method: Add all ingredients, except the noodles, to the slow cooker. I add in the order as it’s listed above. Once you have added the chicken, cover and cook on High for 4 hours, or low for 6-8 hours. Once cooked, take out the chicken and shred with a fork and stir it back in. Cook the noodles separately and then add to the soup.

You can also make this in an Instant-pot or on the stove as well. I’ve done it each way and it has turned out great!

Current Favorite

Springtime! We have cleaned up our back patio and are enjoying our outdoor spaces. We have gone to a couple spring events and it has been so great soaking in so much family time!

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I hope you are all doing well and are enjoying this lovely spring season! Also, happy belated Mother’s Day to all you fellow mama’s out there!

Much love,

Cami