A Year-Round Guide to Franklin and Nantahala

Yield: 6-8 servings 1 tablespoon unsalted butter 2 stalks celery, thinly sliced 3-4 large carrots, peeled and chopped 1 medium sweet onion, chopped 3 cloves garlic, minced 10 cups chicken

Rosemary and Goat Cheese Strata

Yield: 6-8 servings 1 tablespoon unsalted butter 2 stalks celery, thinly sliced 3-4 large carrots, peeled and chopped 1 medium sweet onion, chopped 3 cloves garlic, minced 10 cups chicken

Chicken Noodle Soup

Chicken noodle soup

Yield: 6-8 servings

1 tablespoon unsalted butter
2 stalks celery, thinly sliced
3-4 large carrots, peeled and chopped
1 medium sweet onion, chopped
3 cloves garlic, minced
10 cups chicken stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon crushed red pepper flakes
1 (12-ounce bag) wide egg noodles
3 cups rotisserie chicken, skin and bones removed
½ cup fresh parsley, chopped

Add butter, celery, carrots, and onions to a large stock pot over medium-high heat. Sauté for 3-5 minutes. Add garlic and cook for another 30 seconds.

Add chicken stock and add thyme, sage, crushed red pepper, and salt and pepper.

Bring broth to a boil. Add noodles and cook just until noodles are al dente.

Remove pot from heat as soon as noodles are just barely tender. Stir in chicken and parsley. Taste the broth and add more seasonings and salt if needed.

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This story was published on Feb 14, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.