Bowl of creamy Chicken Mull served in white enamelware, garnished with cracked pepper and surrounded by saltine crackers

A Southern Classic for Fall: How to Make Chicken Mull

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by Abby
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A Regional Recipe Worth Discovering

Welcome to the fourth installment of my fall series, Falling for Home: A Weekly Autumn Journal. Throughout this weekly Friday series, we’re embracing a slow, intentional rhythm of Southern living rooted in home, heritage, and the kind of traditions that make fall in the South unforgettable.

Today’s article is all about Chicken Mull. I encourage you to use the ingredients that you already have on hand and your favorite pot, as well as to invite friends and neighbors into your home to share it with you this fall.

What Is Chicken Mull? A Brief Southern History

Although I’ve lived in Georgia my whole life, I hadn’t heard of Chicken Mull until moving to the greater Athens, Georgia area. One chilly fall afternoon, someone mentioned that it was Chicken Mull season, and I’ve been intrigued by this creamy, comforting stew ever since.

Chicken Mull is a traditional Southern fall recipe that is usually made with only 3 ingredients: water, chicken, and saltine crackers. The ingredients may be simple, but the flavor is anything but.

Chicken Mull finds its roots in the Carolinas, as well as a very specific region of Northeast Georgia. In fact, Athens, Georgia has often claimed to have invented this Georgia Chicken Mull recipe. (Locals will warn you not to confuse it with Chicken Muddle, which is an entirely different thing.)

Historically, Chicken Mull was more than just a dish. A Chicken Mull was the name of the gathering where the Chicken Mull was eaten. This would have been a church or community event held in the fall, and the Chicken Mull would have fed a large crowd.

Ingredients You’ll Need

While the basic Chicken Mull recipe uses just three ingredients, today I am using the Southern Living version that includes some herbs, heavy whipping cream, and hot sauce. To make my version of Chicken Mull, I’m using cast iron Dutch ovens, a fine-mesh strainer, wooden utensils, and sturdy kitchen tongs. This is a fun dish to serve in vintage enamelware dishes or handled soup bowls…  something that feels as nostalgic as the recipe itself.

Chicken Mull Recipe (Stovetop)

Bowl of creamy Chicken Mull served in white enamelware, garnished with cracked pepper and surrounded by saltine crackers
Abby Smolarsky | Belle Antiquarian

Chicken Mull (A Classic Northeast Georgia Stew)

A creamy, comforting Southern classic, Chicken Mull is a beloved fall tradition in Northeast Georgia. Made with slow-simmered chicken, rich broth, crushed saltines, and a splash of cream, this humble stew is a must-try recipe for chilly evenings. Serve with extra crackers and hot sauce for a taste of Athens heritage in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 people
Course: Main Course
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3-4 lb whole chicken
  • 2 large yellow onions unpeeled and quartered
  • 4 celery stalks roughly chopped, about 2 cups
  • 5 cups water
  • 4 cups chicken broth
  • 1 Tbsp kosher salt
  • 1 Tbsp whole black peppercorns
  • 5 fresh thyme sprigs
  • 5 garlic cloves
  • 2 dried bay leaves
  • 1 sleeve saltine crackers crushed, plus more for serving
  • 1 cup heavy whipping cream

Equipment

  • 5.5-quart Dutch oven or large stockpot
  • Fine-mesh strainer
  • Tongs
  • Blender
  • Large wooden spoon
  • Ladle
  • Cutting board

Method
 

  1. In a 5 ½-quart Dutch oven, add the chicken, onions, celery, water, broth, salt, peppercorns, thyme, garlic, and bay leaves.
  2. Bring to a simmer over medium-high heat, then reduce to medium-low and cover. Simmer for about 1 hour, or until the chicken is cooked through and brother is flavorful. Skim fat as needed.
  3. Remove the chicken and let cool slightly. Shred the meat, discarding skin and bones.
  4. Strain the broth through a fine-mesh strainer into a clean Dutch oven. Discard solids.
  5. Bring the strained broth to a simmer over medium-low heat. Stir in crushed cracker and cook for 3 minutes until slightly thickened.
  6. Carefully blend half the broth mixture until smooth (about 20 seconds), then return to the pot.
  7. Stir in the heavy cream and shredded chicken. Cook uncovered over medium-low, stirring occasionally, until heated through (about 10-15 minutes.)
  8. Serve hot with extra crackers and optional hot sauce.

Notes

Don’t Skip the Strain: Straining the broth may seem like an extra step, but it creates the signature smooth base that sets this version apart from other chicken stews. Make-Ahead Friendly: Chicken Mull reheats beautifully the next day. Some even say it’s better after the flavors have had time to meld. Store in an airtight container in the fridge for up to 3 days.

The Palette of Chicken Mull

There’s a warmth to Chicken Mull that goes beyond the post. It’s the colors of autumn comfort. For this week’s post, I’ve created a coordinating color palette that captures the creamy whites, golden butter tones, and soft sage of the ingredients and atmosphere. You’ll find this same palette in everything from vintage kitchen tools to enamel cookware, and I’ve linked a few timeless pieces below.

Whether you’re styling your kitchen or hosting your own mull supper, these pieces bring the coziness of fall to life.

Tap to shop this curated list!

A Dish That Feels Like Home

I live in an area of the South that has changed rapidly over the last 40 years. Folks from all over the world moved here to call this place home. While we welcome new cultures and diversity, I noticed a while ago that many of our beloved Southern traditions were fading like steam rising from a warm bowl, slowly disappearing into memory. Many researchers will tell you that our accents are disappearing. As we discussed in a previous article, our Southern hospitality that we are known for is starting to dampen. So when I discovered this recipe that neither I, nor anyone in my family had ever heard of, I was really excited to revive this regional recipe from Athens, Georgia cuisine.

Whether you’re a Southern peach or you hail from some other wonderful place on this planet, I hope that you will remember your roots and keep your culture alive for future generations.

So many of you messaged me on Instagram that you loved our summer recipes that we shared. I invite you to make this recipe for Chicken Mull, or to share your version with me! Tag me on Instagram so we can share a virtual bowl of stew together.

Invitation to Return

Thank you for joining me with this week’s article from my series Falling for Home. Each Friday from August through September, we’ll meet here at BelleAntiquarian.com to reflect on a slow, intentional rhythm of seasonal living, rooted in tradition, home, and memory. Join me next Friday as we explore The Collected Kitchen, a celebration of antique charm, practical warmth, and the soulful heart of the Southern home.

Explore More from Falling for Home: A Weekly Autumn Journal

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