Classic Southern Chicken Mull Recipe

A Warm Bowl of Comfort from the Carolinas

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If you’ve never had Chicken Mull before, you’re missing out on one of the South’s best-kept comfort food secrets. I grew up watching this hearty, creamy soup simmering in big pots at fall gatherings and church suppers across Georgia and the Carolinas. It’s rich, simple, and satisfying — the kind of meal that warms you from the inside out.

I always thought of it as Southern chicken soup with a thick twist. Some folks call it “muddle,” some call it “mull,” but no matter the name, it’s a delicious tradition that deserves a spot in your recipe box.

Before we cook, let’s break down a few basics:

What is Chicken Mull?

Chicken Mull: A creamy, brothy chicken stew made with shredded chicken, milk or cream, saltine crackers, and a few everyday pantry ingredients.

Origin: Most popular in North Carolina, South Carolina, and Georgia — especially in the Piedmont region.

When It’s Served: Traditionally cooked in large batches for cool-weather gatherings like homecomings, barbecues, and family reunions.

Why This Recipe Works

Unlike some versions that can turn out bland or gluey, I built this one from scratch to deliver flavor in every spoonful. Here’s what makes my version stand out:

• Double-layered seasoning: I season both the chicken and the broth.

• Rich texture without being too thick: Thanks to crushed saltines balanced with evaporated milk.

• Optional smoky twist: A touch of bacon fat or smoked paprika (totally up to you).

• No canned soup: This one’s made from scratch — real food, real comfort.

Ingredients Snapshot (Full list and amounts in next section)

Here’s a quick look at what you’ll need:

• Bone-in chicken (for more flavor)

• Onion and garlic

• Chicken broth

• Saltine crackers

• Butter or bacon fat

• Evaporated milk or whole milk

• Salt, pepper, and optional hot sauce

This simple combo is all it takes to build a bowl of pure comfort. I’ll show you exactly how to put it together next.

Ingredients You’ll Need

Here’s the full list of everything I use to make this comforting Chicken Mull:

Main Ingredients:

• 1 whole chicken (about 3–4 lbs, bone-in for more flavor)

• 1 medium onion, peeled and halved

• 2 garlic cloves, peeled and smashed

• 8 cups water (or enough to cover the chicken)

• 2 tsp salt, divided

• 1 tsp black pepper, or to taste

• 1 tbsp butter (or bacon fat for extra flavor)

• 1 can (12 oz) evaporated milk (or 1 ½ cups whole milk)

• 20 saltine crackers, crushed into fine crumbs

• Hot sauce, to taste (optional)

• Chopped fresh parsley for garnish (optional)

Step-by-Step Guide to Make Chicken Mull

Here’s exactly how I make my version, just like the church ladies taught me back in Georgia:

1. Boil the Chicken

• Place the whole chicken in a large pot.

• Add the halved onion, garlic, 1 teaspoon of salt, and enough water to cover the bird (about 8 cups).

• Bring it to a boil, then reduce heat and simmer for about 60 minutes, or until the chicken is fully cooked and tender.

Tip: Skim off any foam that rises to the top during cooking.

2. Remove and Shred the Chicken

• Take the chicken out and set it aside to cool slightly.

• Remove the skin and bones, then shred the meat into bite-size pieces.

3. Strain and Save the Broth

• Pour the broth through a fine mesh strainer into a clean pot to remove the onion, garlic, and any loose bits.

• You should be left with a clear, flavorful chicken broth.

4. Build the Mull

• Return the broth to medium heat.

• Stir in the shredded chicken and butter (or bacon fat).

• Add the evaporated milk and stir well.

• Slowly sprinkle in the crushed saltine crackers while stirring constantly to avoid lumps.

• Season with the remaining salt, pepper, and a few dashes of hot sauce if you like a little kick.

5. Simmer to Thicken

• Let the mixture simmer for 15–20 minutes, stirring occasionally.

• The crackers will dissolve and thicken the soup into a smooth, creamy consistency.

6. Taste and Finish

• Adjust the salt, pepper, or hot sauce to your liking.

• Ladle into bowls and garnish with chopped parsley if desired.

What to Serve with Chicken Mull

Chicken Mull is humble food, but it pairs beautifully with simple Southern sides that don’t try to outshine it. Here’s what I usually set on the table:

• Saltine crackers or cornbread – Either works great for dipping.

• Coleslaw – The crunch and slight tang balance the creaminess of the mull.

• Boiled peanuts or pickles – For that old-school Southern picnic feel.

• Sweet tea or lemonade – It’s a Georgia thing, and it just works.

If I’m serving a crowd, I keep it casual. Big pot. Stack of bowls. Crackers in a basket. Nobody ever complains.

My Extra Notes and Tips

• Don’t skip the fat – Butter or bacon grease gives it that rich backbone.

• Milk choice matters – Evaporated milk gives it creaminess without watering down the flavor.

• Make it ahead – Mull actually tastes better the next day. It thickens slightly, so just add a splash of broth or milk when reheating.

• Keep it mild or spicy – You control the heat. Some folks add cayenne or chili flakes for extra warmth.

Chicken Mull Recipe: Key Info Table

Southern Chicken Mull

This creamy Southern Chicken Mull is a comforting, budget-friendly stew made with shredded chicken, saltine crackers, butter, and milk. It’s easy to make and perfect for chilly nights.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Main Dish, Soup

Cuisine: Comfort food, Southern American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 whole chicken about 3–4 lbs
• 10 cups water
• 2 cups whole milk or evaporated milk
• 1 stick ½ cup unsalted butter
• 1 sleeve saltine crackers about 35–40, crushed
• 1 medium onion finely chopped (optional)
• 1 tsp salt or to taste
• ½ tsp black pepper or to taste
• Hot sauce optional, to taste

Method

 

Boil the Chicken

1. Place the whole chicken in a large pot with water. Bring it to a boil over medium-high heat. Reduce to a simmer and cook for about 60–75 minutes until the chicken is cooked through and falling off the bone.

Shred the Chicken

1. Remove the chicken from the pot and set it aside to cool slightly. Skim any foam from the broth and reserve 8 cups. Once cool enough, remove skin and bones, then shred the chicken finely.

Build the Base

1. Return the shredded chicken and reserved broth to the pot. Add milk, butter, and optional onions. Bring to a simmer on medium-low heat, stirring occasionally.

Thicken the Stew

1. Stir in the crushed saltine crackers gradually. Let it cook for another 15–20 minutes, stirring frequently to prevent sticking, until the stew thickens.

Season and Serve

1. Add salt and pepper to taste. Splash in hot sauce if desired. Serve hot with extra crackers or soft white bread.

Notes

• Using whole milk gives the dish a richer flavor, but 2% milk or evaporated milk works too.
• Stir frequently after adding the crackers so the bottom doesn't scorch.
• You can add a small handful of cooked rice or finely diced potatoes for variation, though traditionalists stick to crackers only.
• This dish is often served at community events in the Carolinas — it’s a true comfort meal meant to bring people together.

FAQ

What is Chicken Mull made of?

Chicken Mull is a Southern stew made with shredded chicken, milk or evaporated milk, butter, salt, pepper, and crushed saltine crackers. Some recipes add onions or hot sauce, but the base is simple and creamy.

Is Chicken Mull a soup or a stew?

It’s technically a stew because of its thickness, but it has a texture somewhere between a creamy soup and a chowder. The crackers thicken it up and give it that signature comforting body.

Can I use leftover chicken?

Yes, you can. Using pre-cooked or rotisserie chicken works just fine. Just skip the boiling step and jump straight into simmering with the milk, butter, and crackers.

Is Chicken Mull spicy?

Traditional Chicken Mull is not spicy. It has a buttery, creamy flavor. If you like a kick, you can add hot sauce or crushed red pepper flakes.

What crackers work best in Chicken Mull?

Saltines are traditional and do the job well. They dissolve just enough to thicken the stew without turning it into mush.

Can I freeze Chicken Mull?

It’s best eaten fresh, but you can freeze leftovers. Just note that the texture may change slightly once reheated. Reheat slowly over low heat and stir often.

What side dishes go well with Chicken Mull?

It’s usually served with white bread, saltine crackers, or hushpuppies. A simple coleslaw or turnip greens also make a great pairing.

Is this recipe gluten-free?

As written, it’s not because of the saltine crackers. However, you can use gluten-free crackers to make it suitable for a gluten-free diet.