Chicken Mull Recipe (One Pot)

Name: The Comforting Southern Stew I’m Making All Winter Long
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: 1 (5 to 6-pound) whole chicken; 2 medium sweet onions, unpeeled and quartered; 3 ribs celery, roughly chopped; 4 sprigs fresh thyme or 1/2 teaspoon dried thyme; 2 tablespoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 8 cups water; 3 tablespoons unsalted butter, softened; 3 tablespoons all-purpose flour; 2 cups whole milk, at room temperature; 14 saltine crackers, crushed (about 3/4 cup), divided, plus whole saltines for serving; Hot sauce, for serving, optional

Chicken mull is a classic Southern stew that brings warmth and comfort to community gatherings and family meals.
Crushed saltine crackers thicken the soup and give it its unique texture and heartiness.
Hot sauce and tangy sides add punch and brightness to balance the rich, creamy, mellow base.

Chicken mull isn’t just a dish. It’s the event where you eat it, meaning the chicken mull is the event—a big feast held at a church or hall, often as a fundraiser. You can sum up what chicken mull’s all about with four C words: community, chicken, charity, and crackers.

This regional Southern stew isn’t well known beyond Georgia, North Carolina, and parts of South Carolina. The crackers—saltines, specifically—aren’t just served with the chicken mull; they’re an integral part of the dish itself. To thicken the stew and add some body, crushed saltines are added near the end of cooking. After simmering, the larger pieces become dumplings of sorts.

Families cook chicken mull at home during the cold weather months, but for many, their fondest memories are of gatherings with large groups where giant pots of chicken mull get served up. Recipes can be closely guarded.

The soupy stew is always creamy, but it doesn’t always contain cream or dairy. And you have to have bottles of Texas Pete hot sauce within reach to douse your bowl before you dig in. The vinegary brightness of the sauce accents the simplicity of the main ingredients, both visually and flavor-wise. This is major stick-to-your-ribs fare.

A bowl of creamy chicken mull soup with a spoon garnished with a sprinkle of red seasoning — Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hausser

How to Make Chicken Mull

Traditionally, the meat for chicken mull was ground, not shredded, but that’s how it’s mostly done nowadays. You start by simmering a chicken and basic aromatics (onion, celery, carrot, thyme) in water to make the broth. Good broth is fundamental to chicken mull, as its ingredients are so minimal.

Once the meat is cool enough, you shred it from the bones to add it back to the strained broth—but not before the crushed saltines go in. While they simmer, they absorb the broth and partially dissolve; as the mull sits, it gets thicker and more decadent. In this chicken mull, a paste of softened butter and flour also thickens the stew, and it’s enriched with whole milk for a hint for richness.

A bowl of chicken mull soup with a spoon accompanied by crackers on a plate — Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hausser

What to Serve With Chicken Mull

Chicken mull is so straightforward that the right accompaniments can make a big difference in bringing it to life.

Cornbread or crusty bread is perfect for soaking up the thick broth.
A simple green salad with a tangy vinaigrette can cut through the richness. Or try cole slaw.
Pickles or chow chow are other ways to bring in a little acidity.

Chicken Mull Variations

For an even deeper flavor, use chicken stock in place of the water when you make the broth. It’s chickeny times two!
A knob of butter stirred into the pot at the end adds a velvety finish.
Add corn or diced potatoes to make it even heartier.
For a shortcut, use boxed chicken broth and shredded rotisserie chicken.
Instead of a whole chicken, you can use 5 to 6 pounds of mixed chicken pieces. Bone-in chicken breasts will add the most pronounced chicken flavor, while thighs and legs will contribute a gelatinous texture.

More Regional Southern Favorites

Chicken Mull

Prep Time 20 mins

Cook Time 80 mins

Total Time 100 mins

Servings 6 to 8 servings

This recipe was developed by Amanda Stanfield.

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1 (5 to 6-pound) whole chicken
2 medium sweet onions, unpeeled and quartered
3 ribs celery, roughly chopped
4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
8 cups water
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
2 cups whole milk, at room temperature
14 saltine crackers, crushed (about 3/4 cup), divided, plus whole saltines for serving
Hot sauce, for serving, optional

Make the chicken stock:

In a large pot, combine the chicken, onions, celery, thyme, salt, and pepper. Pour in the water, cover the pot, and bring to a boil over high heat. Reduce to a simmer and cook, covered and undisturbed, for about 1 hour. Skim and discard any excess fat as needed.
Cool the chicken and strain the broth:

Transfer the chicken to a cutting board to cool slightly, about 10 minutes. Meanwhile, strain the broth through a fine-mesh strainer into a large heatproof container; discard the solids. Wipe the pot clean, then pour in 6 cups of the chicken broth. (Reserve any remaining broth for another use.)
Shred the chicken:

Pull the cooled chicken from the bones and shred, discarding the bones and skin. Set aside.
Make the stew:

Bring the broth in the pot to a simmer over medium heat.

In a small bowl, stir the softened butter and flour together to form a paste. Whisk the paste into the simmering broth until it’s well combined. Add the milk and cook, stirring occasionally, until the liquid is slightly thickened, about 7 minutes.

Add three-quarters (about 1/2 cup) of the crushed saltines to the pot and cook over medium heat, stirring often, until they begin to soften, about 1 minute. Add the shredded chicken to the pot and cook until warmed through, about 2 minutes. Taste the chicken mull and adjust the seasoning with additional salt and pepper, if needed.
Serve:

Divide the stew between bowls and garnish with the remaining 1/4 cup crushed saltines. Serve with hot sauce and more saltines on the side, if desired.

Refrigerate leftovers in an airtight container for up to 4 days.

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Nutrition Facts (per serving)
349	Calories
17g	Fat
10g	Carbs
37g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	349
% Daily Value*
Total Fat 17g	22%
Saturated Fat 7g	33%
Cholesterol 119mg	40%
Sodium 662mg	29%
Total Carbohydrate 10g	4%
Dietary Fiber 0g	1%
Total Sugars 4g
Protein 37g
Vitamin C 0mg	0%
Calcium 102mg	8%
Iron 2mg	12%
Potassium 406mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.