Chicken & Noodles

Poach chicken in just enough water to cover, along with the thyme, rosemary, bay leaves, onion powder, garlic powder and the butter. Once chicken is cooked through, remove it and the bay leaves from the pot. Add 3 bouillon cubes to the remaining broth and stir until dissolved.

Set the heat to medium. Add the noodles to the pot, along with the low sodium chicken broth and the white wine. Meanwhile, cut the chicken into pieces. When noodles are cooked and broth has thickened, add the chicken pieces back in. Cook for another 10 to 20 minutes or until most of the liquid has been cooked down. Season with salt and pepper, to taste. Serve with yeasty rolls and mashed potatoes.

To reheat, put noodles into a pot over low to medium heat. In a cup of warm water, dissolve another bouillon cube and stir the liquid into the noodles. If you have any white wine left over, add a splash or two of this as well. Cook until liquid has been cooked down again.