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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.
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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.