Easy Chicken Mull Recipe

Do you know about chicken mull? It is southern recipe. If you are from north, then you will not hear about this recipe. If you love thick soup, then you will also like this recipe.

Chicken mull is a cherished Southern comfort food hailing from Athens, Georgia. Traditionally, it features a whole chicken slowly simmered with salt and pepper to yield a rich, flavorful broth. A key aspect is its lush, satiny texture achieved through added saltine crackers or sometimes dairy. 

The chicken then shreds directly back into the pot, creating a hearty, cozy one-pot meal. Its simplicity reflects deep regional roots in northeast Georgia. While subtle, the delicious flavors truly warm both body and soul during colder seasons. Equally important, optional garnishes like hot sauce and red pepper empower individualizing each serving based on taste preferences.

 In all, this rustic dish remains a uniquely beloved culinary tradition of the Athens locality, loved for generations as the perfect feel-good meal. Its familiar homestyle appeal helps explain why chicken mull continues nourishing both locals and visitors alike.

Chicken Mull Ingredients 

• Whole chicken
• Chicken stock
• Butter
• Whole milk
• Salt
• Pepper

1. Prepare the Chicken:

Begin by cutting the whole chicken into pieces. Remove the legs, breasts, and backbone. This step helps the chicken cook evenly and makes it easier to shred later.

Season the chicken pieces liberally with salt and pepper. This will ensure the chicken is flavorful from the start.

2. Cook the Chicken:

Place the seasoned chicken pieces in a large stockpot. Add enough water to cover the chicken completely. This will form the base of your broth.

Bring the water to a boil, then reduce to a simmer. Allow the chicken to cook for 2-3 hours until the meat is tender and easily falls off the bone.

3. Shred the Chicken:

Once the chicken is cooked, remove the pieces from the pot and set them aside to cool. Discard the skin and bones.

Shred the chicken using two forks or your hands into bite-sized pieces.

4. Strain the Broth:

Carefully strain the broth through a sieve to remove any remaining bones, skin, and other debris.

Return the strained broth to the pot. This clear broth will be rich and flavorful.

5. Combine Ingredients:

Add the shredded chicken back into the pot with the broth.

Bring the broth to a boil again to heat everything through.

While the broth is boiling, crush 2 sleeves of saltine crackers. Slowly stir the crushed crackers into the pot, adding them gradually. The crackers will absorb some of the broth and help thicken the soup.

6. Add Milk and Butter:

Once the soup has thickened but is still slightly soupy (you can adjust to your desired consistency), add 1 tablespoon of butter and 2 cups of whole milk to the pot. Stir until the butter is melted and the soup becomes creamy.

Season with salt and pepper to taste. Adjust the seasonings according to your preference.

7. Simmer:

Let the soup simmer for an additional 10-15 minutes, ensuring that all the flavors meld together. The soup should be thick, creamy, and comforting.

8. Serve and Garnish:

Tradition says to serve Chicken Mull with saltines, red pepper, and hot sauce on the side for added flavor. Garnish with freshly cracked pepper or a pinch of red pepper flakes if desired.

Serve warm and enjoy the hearty, comforting flavors!

Pro Tips

Use a whole chicken: For the most flavorful broth, it’s best to use a whole chicken. The bones and skin add richness to the broth, making the soup more flavorful.

Shred the chicken: After cooking, allow the chicken to cool slightly before shredding it. This makes the shredding process easier and ensures the meat doesn’t overcook in the soup.

Adjust the thickness: If you prefer a thicker soup, add more crushed crackers. If you want a thinner broth, add extra chicken stock or water.

Flavor customization: You can add vegetables like onions, carrots, or celery to the broth for added flavor. However, this isn’t traditional in Chicken Mull.

Make it spicier: If you like spice, add more hot sauce or cayenne pepper for a kick.

Variations 

Vegetarian Mull: If you prefer a vegetarian version, you can replace the chicken with vegetable stock and add hearty vegetables like potatoes, carrots, and beans. The flavor will change, but the texture will remain similar.

Add Herbs: For added depth of flavor, you can throw in fresh herbs like thyme or parsley when simmering the broth.

Creamy Chicken Mull: For a creamier version, replace the milk with heavy cream or add a splash of half-and-half.

Ingredient Notes

Whole Chicken: The whole chicken gives you the most flavorful broth and ensures the meat is tender and easy to shred. You can also use chicken thighs or drumsticks if you prefer dark meat, but they will require a longer cooking time.

Chicken Stock: You can use homemade or store-bought stock. If you prefer a lighter broth, opt for low-sodium chicken stock to control the salt content.

Crushed Saltines: The saltines thicken the soup while adding a slight crunch. If you prefer a gluten-free version, you can use gluten-free crackers or cornstarch as a thickening agent.

Storage Instructions

Refrigeration: Store leftover Chicken Mull in an airtight container in the refrigerator for up to 3 days.

Freezing: Chicken Mull can be frozen, but the milk may separate upon reheating. If freezing, let the soup cool completely before transferring it to an airtight container. Store in the freezer for up to 3 months. When reheating, add a little more milk to help restore its creamy consistency.

FAQs

Can I use chicken breasts instead of a whole chicken?

Yes, you can use chicken breasts, but the flavor won’t be as rich since you’re missing the bones and skin. You may want to add extra chicken stock for a more flavorful broth.

What can I use to thicken Chicken Mull if I don’t have saltines?

If you don’t have saltines, you can use crushed Ritz crackers, cornstarch, or even instant potato flakes. Just be sure to add them slowly to avoid over-thickening the soup.

Can I make Chicken Mull ahead of time?

Yes, Chicken Mull can be made ahead of time. It actually tastes better the next day as the flavors meld. Store it in the refrigerator and reheat before serving.

Can I add vegetables to Chicken Mull?

While not traditional, you can certainly add vegetables like onions, carrots, and celery for added flavor and texture.

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