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Easy Chicken Mull 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. 
Print Recipe
Prep Time 30 minutes
2 hours
Total Time 2 hours 30 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 3- to 4-pound whole chicken
  • 2 cups chicken stock
  • 1 tablespoon butter
  • 2 cups whole milk
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

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.

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.

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.

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.

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.

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.

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.

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!

Notes

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.
Keyword North Carolina Chicken Mull, Quick Chicken Stew, Southern Chicken Mull