Chicken Mull
Chicken mull is the definition of down home Southern comfort food. This cozy stew is as simple as it comes and will take the chill out of any cool fall or winter day.
Sometimes simple really is best.
Often that’s the case with food.
Like this chicken mull.
It is so cozy and comforting and just so dang simple.
We’re talking 4 ingredients and a result that my kids and husband beg for.
What is chicken mull?
If you aren’t from the South, you may not know what mull is.
It is a traditional dish from North Carolina and parts of South Carolina and Georgia.
The dish is a thick soup or stew featuring whole chicken boiled with salt and pepper.
It gets a creamy thick consistency from incorporating crackers right into the broth.
Ingredients
To make this, you’ll need:
- Chicken– A 3-4 pound chicken cut into 4-5 pieces.
- Salt and pepper– To taste
- Water– To boil the chicken in and form the broth. You could also use chicken broth or homemade bone broth or even use part milk instead of all water.
- Crackers– Plain crackers like Ritz or saltines.
How to Make
This mull is pretty easy to make.
To do it, start by cutting the chicken up into 4 to 5 pieces.
Generally, I separate the chicken into legs, breasts, and backbone.
Then put the chicken into a large stock pot and sprinkle it liberally with salt and pepper.
Fill the pot with enough water to cover the chicken.
Then, bring the pot to a boil.
Once it boils, turn down the heat so the pot simmers and let it keep simmering for 2 to 3 hours or until the chicken is tender.
When the chicken is tender, strain the pot over a large bowl and remove the chicken.
Set the broth aside in the bowl while you rinse the stock pot out to remove any debris.
When the pot is clean, return the broth to the pot.
Remove the chicken from the bones and add the chicken meat back to the pot with the stock.
Heat the chicken and broth until warmed through.
Once the chicken is warm, crush crackers right into the broth until they absorb most of the liquid and reach your desired consistency.
Add additional black pepper if desired.
Serve and enjoy!
Storing leftovers
Store leftovers in an air tight container in the fridge for 3 to 4 days.
Can you freeze chicken mull?
Yes! To freeze it, transfer the cooled soup into freezer safe containers or bags.
Freeze it for up to 3 months.
Tips and Tricks
- Make sure you rinse the pot to remove any debris from the chicken for the best texture.
- You’ll need to use 3 to 4 sleeves of crackers to get the right consistency. It will vary a bit by preference and how much liquid you used in the first place.
- The mull should be pretty thick by the time you add all the crackers. You want it to feel hearty like a stew and not thin like chicken soup.
Other Easy Southern Recipes
Chicken mull is one of our favorite comfort foods in the cooler months. Make it and enjoy!
Looking for other easy Southern recipes? Try these:
- Grandma’s Tomato Gravy
- Homemade Pimento Cheese
- Instant Pot Southern Style Sweet Tea
- Creamed Corn Pudding
- Country Fried Steak with Gravy
If you’ve tried this CHICKEN MULL, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Chicken Mull
Ingredients
- 1 3-4 lb whole chicken
- Salt and pepper to taste
- 10-12 cups water
- 3-4 sleeves plain crackers
Instructions
- Cut the chicken up into 4-5 pieces, I usually separate into legs, breasts, and backbone
- Put the chicken into a large stockpot, sprinkle liberally with salt and pepper, then add enough water to cover the chicken
- Bring to a boil, cover, turn down to a simmer and allow to cook 2-3 hours, or until the chicken is tender
- Remove the chicken the pot by straining the broth into a large bowl, rinse the pan and wash off any debris, then return the chicken stock to the large pot
- Carefully pick the chicken off the bones, place the meat in the pot with the broth and heat until warmed through
- Crush the crackers into the broth until desired consistency is reached, you will need 3-4 sleeves of crackers to absorb most of the liquid
- Serve with additional black pepper if desired
Notes
- Make sure you rinse the pot to remove any debris from the chicken for the best texture.
- You'll need to use 3 to 4 sleeves of crackers to get the right consistency. It will vary a bit by preference and how much liquid you used in the first place.
- The mull should be pretty thick by the time you add all the crackers. You want it to feel hearty like a stew and not thin like chicken soup.
Nutrition
Hi! None of your recipes will actually pin to my boards. I have never had this problem before . Any suggestions ?
is this a substitute for chicken and dumplings?
This is a Southern/Appalachian recipe. It’s a traditional comfort food made in a very poor region. It’s similar in some ways to chicken & dumplings, but I wouldn’t consider them comparable.