Recipe: Chicken Mull

I had no idea what Chicken Mull was until very recently. Also fondly called “Chicken Stew”, the mull version originates from North Carolina and Georgia, it’s made with chicken in a cream or milk based consommé, fat and tested with salt, pepper and other stuff. It’s mind-blowing, yes. Is it comforting, yes!


  • 4 chicken breasts
  • 5 cups if chicken broth
  • 2 whole onions, diced
  • 2 cups of milk
  • 2 tbsp butter
  • Salt and pepper to taste


  1. In a lidded pot, bring the chicken breasts to a boil.
  2. Once boiling, turn off the heat, leave the lid on and let the chicken set for 45 minutes.
  3. In a separate pan, sauté your onions until they are radiant.
  4. Put the chicken broth to boil.
  5. Remove the chicken from the pot and allow it to cool for 15 minutes.
  6. Chop the chicken into very small chunks then add it to the broth.
  7. Add the milk, sautéed onions.
  8. Season with salt and pepper to taste.
  9. Simmer for an hour.
  10. Serve

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