5 Easy Chicken Mull Recipes
Here, you’ll discover a curated collection of our favorite Chicken Mull dishes, with options to filter by cooking time, calorie count, or even just visual appeal. Many of my friends consider this to be one of the best recipes ever because it can be prepared quickly and easily for a crowd. Wishing you a hearty meal!
1.Simple Southern Chicken Stew [aka Chicken Mull]
Simple Southern Chicken Stew [aka Chicken Mull]
Ingredients
- 4 chicken breasts
- 1 whole onion chopped
- 6 cups of reserved chicken broth
- 2 cans evaporated milk
- 2 tbsp butter
- 2 tbsp chicken bouillon Better Than Bouillon brand
- Salt and pepper to taste
- Optional garnish: shredded cheddar cheese green onions, and Texas Pete
Instructions
- Chicken breasts should be brought to a boil in a saucepan with a cover.
- Once boiling, remove the chicken from the heat but keep the cover on and let it rest for 30 to 45 minutes.
- The recommended amount of chicken broth is 6-7 cups.
- After 15 minutes, take the chicken out of the pot to cool.
- Add the chicken back into the soup after cutting it into tiny pieces.
- In a tablespoon of butter, cook the onion until it is almost see-through.
- Throw in some chopped onions, some evaporated milk, some butter, and some bouillon, and you're good to go.
- Adjust salt and pepper to taste. Set the timer for one hour and simmer. Sprinkle with Texas Pete, green onion, and shredded cheddar.
- Use saltines as a side.
Notes
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 501 | |
| % Daily Value* | ||
| Total Fat 27 g | 41 % | |
| Saturated Fat 12 g | 60 % | |
| Trans Fat 0 g | ||
| Cholesterol 128 mg | 43 % | |
| Sodium 1,182 mg | 49 % | |
| Total Carbohydrate 24 g | 8 % | |
| Dietary Fiber 1 g | 3 % | |
| Total Sugars 17 g | ||
| Includes – Added Sugars | ||
| Protein 39 g | 79 % | |
| Vitamin D 3 Вµg | 20 % |
|---|---|
| Calcium 358 mg | 36 % |
| Iron 2 mg | 10 % |
| Potassium 939 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 27 g | 41 % |
|---|---|---|
| Saturated | 12 g | 60 % |
| Trans | 0 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 24 g | 8 % |
| Fiber | 1 g | 3 % |
| Total Sugars | 17 g | – |
| Added Sugars | – | – |
| Protein | 39 g | 79 % |
| Cholesterol | 128 mg | 43 % |
| Sodium | 1,182 mg | 49 % |
| Calcium | 358 mg | 36 % |
| Magnesium | 74 mg | 18 % |
| Potassium | 939 mg | 20 % |
| Iron | 2 mg | 10 % |
| Zinc | 2 mg | 21 % |
| Phosphorus | 530 mg | 76 % |
| Vitamin A | 143 Вµg | 16 % |
| Vitamin C | 4 mg | 5 % |
| Thiamin (B1) | 0 mg | 19 % |
| Riboflavin (B2) | 1 mg | 55 % |
| Niacin (B3) | 16 mg | 98 % |
| Vitamin B6 | 1 mg | 66 % |
| Folate (Equivalent) | 31 Вµg | 8 % |
| Folate (Food) | 31 Вµg | – |
| Vitamin B12 | 1 Вµg | 25 % |
| Vitamin D | 3 Вµg | 20 % |
| Vitamin E | 1 mg | 5 % |
| Vitamin K | 4 Вµg | 3 % |
Source: https://www.simplicityinthesouth.com/simple-southern-chicken-stew-a-favorite-fall-recipe/
Also may be interested:
What is Mull in food?
Flavoring is the addition of flavorings or infusions to beverages to change or improve their taste. The first step is to heat the beverage of choice, after which a spice or a combination of mulling spices (which can include herbs) are added.
Can you freeze chicken mull?
Chicken mull: can it be frozen? Yes! After the soup has cooled, place it in freezer-safe containers or bags. You can keep it in the freezer for up to three months.
2.CHICKEN MULL
CHICKEN MULL
Ingredients
- 1 whole chicken 2 to 3 lbs.
- 2 lemons
- 3 medium sized shallots sliced in half lengthwise, no need to peel
- 4 to 6 cloves
- 4 cloves of garlic crushed or sliced in half lengthwise no need to peel
- 4 to 6 sprigs of your favorite fresh herb. Can be tarragon sage, thyme or marjoram.
- several celery leaves if you have them
- 1 quart whole milk bird should be about ½ submerged
- 1 bay leaf
- ½ tsp. red pepper flakes
- curly parsley or chives for garnish
Instructions
- Brown the chicken or turkey on all sides in a saucepan with melted butter or olive oil over medium heat.
- Raise the chicken and drain the fat.
- Do so by including milk in the mix.
- Replace the bird and add the other ingredients to both sides of the saucepan; then, thinly slice the rind of both lemons into the pot.
- Cover and cook for 1 hour at 325 degrees.
- Remove the cover and let the chicken brown and the sauce decrease (about 30 minutes).
- After it begins to disintegrate, remove the chicken from the saucepan and chop or shred it.
- Prepare the sauce by straining it, reducing it over medium heat, adjusting the spices, garnishing it with parsley or herbs, and serving it with noodles, rice, or saltine crackers for a really authentic hillbilly meal.
- To enhance the flavor, you may grate some lemon zest and nutmeg on top.
Notes
When you employ a slow, wet cooking process, you might obtain a hen that is larger and more robust. The end result will be delicious once cooked. Two bone-in chicken breasts will do the trick as well. Curdling occurs around the edge of the pan while poaching in milk, but that's the only drawback. Please don't get me wrong. Aesthetically, it's not appealing. If you plan on serving it in the pan, though, it may be readily cleaned. The issue is moot if the chicken is served on a dish, which strains the sauce.
| Amount Per Serving | ||
|---|---|---|
| Calories | 412 | |
| % Daily Value* | ||
| Total Fat 25 g | 38 % | |
| Saturated Fat 9 g | 43 % | |
| Trans Fat 0 g | ||
| Cholesterol 113 mg | 38 % | |
| Sodium 168 mg | 7 % | |
| Total Carbohydrate 17 g | 6 % | |
| Dietary Fiber 2 g | 8 % | |
| Total Sugars 11 g | ||
| Includes – Added Sugars | ||
| Protein 31 g | 61 % | |
| Vitamin D 2 Вµg | 16 % |
|---|---|
| Calcium 242 mg | 24 % |
| Iron 3 mg | 14 % |
| Potassium 665 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * mediterranean * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free
| Fat | 25 g | 38 % |
|---|---|---|
| Saturated | 9 g | 43 % |
| Trans | 0 g | – |
| Monounsaturated | 9 g | – |
| Polyunsaturated | 5 g | – |
| Carbs | 17 g | 6 % |
| Fiber | 2 g | 8 % |
| Total Sugars | 11 g | – |
| Added Sugars | – | – |
| Protein | 31 g | 61 % |
| Cholesterol | 113 mg | 38 % |
| Sodium | 168 mg | 7 % |
| Calcium | 242 mg | 24 % |
| Magnesium | 58 mg | 14 % |
| Potassium | 665 mg | 14 % |
| Iron | 3 mg | 14 % |
| Zinc | 3 mg | 23 % |
| Phosphorus | 357 mg | 51 % |
| Vitamin A | 150 Вµg | 17 % |
| Vitamin C | 22 mg | 24 % |
| Thiamin (B1) | 0 mg | 16 % |
| Riboflavin (B2) | 0 mg | 36 % |
| Niacin (B3) | 9 mg | 57 % |
| Vitamin B6 | 1 mg | 53 % |
| Folate (Equivalent) | 39 Вµg | 10 % |
| Folate (Food) | 39 Вµg | – |
| Vitamin B12 | 1 Вµg | 47 % |
| Vitamin D | 2 Вµg | 16 % |
| Vitamin E | 1 mg | 4 % |
| Vitamin K | 75 Вµg | 62 % |
Source: https://franglosaxon.com/chicken-mull/
Also may be interested:
What is Mull in food?
Flavoring is the addition of flavorings or infusions to beverages to change or improve their taste. The first step is to heat the beverage of choice, after which a spice or a combination of mulling spices (which can include herbs) are added.
What is a chicken muddle?
Chicken is finely shredded and simmered in a savory broth that is thickened with broken crackers and sometimes milk or cream. The flavor is amplified with butter and a few basic ingredients, and it’s often served with hot sauce, coleslaw, and saltines.
3.Chicken Mull
Chicken Mull
Ingredients
- 1 cup sliced mushrooms
- 2 cups diced and cooked red potatoes
- 1/2 cup chopped onions
- 4 cups cooked cubed chicken breast meat
- 1 cup chopped carrots
- 5 cups of chicken stock
- 1/2 tsp dried sage
- 1 tsp dried basil leaves- dried
- 1 tsp dried parsley
- 1 tsp garlic salt
- 1/2 cup chopped celery
- 1/8 cup all-purpose flour
Instructions
- First, salt and pepper the cooked chicken and set it aside to rest for 5 minutes.
- To prepare the chicken, heat the oil in a skillet and sauté the celery until transparent.
- Third, make a paste out of the garlic, tomatoes, and onions, and then pour it over the roasted chicken and stir it up.
- Fourth, throw in some veggies and dry herbs.
- Then, add the chicken stock that has been mixed with the flour. Combine everything by stirring, then boil until the chicken is done.
- Remove from heat when the stock has reached the desired thickness. You may now enjoy your chicken mull. Enjoy!
Nutrition Facts
1 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,904 | |
| % Daily Value* | ||
| Total Fat 39 g | 61 % | |
| Saturated Fat 9 g | 46 % | |
| Trans Fat 0 g | ||
| Cholesterol 696 mg | 232 % | |
| Sodium 2,317 mg | 97 % | |
| Total Carbohydrate 128 g | 43 % | |
| Dietary Fiber 13 g | 50 % | |
| Total Sugars 35 g | ||
| Includes – Added Sugars | ||
| Protein 246 g | 492 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 211 mg | 21 % |
| Iron 10 mg | 57 % |
| Potassium 6,597 mg | 140 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Protein * high Fiber * mediterranean * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free * kosher
| Fat | 39 g | 61 % |
|---|---|---|
| Saturated | 9 g | 46 % |
| Trans | 0 g | – |
| Monounsaturated | 13 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 128 g | 43 % |
| Fiber | 13 g | 50 % |
| Total Sugars | 35 g | – |
| Added Sugars | – | – |
| Protein | 246 g | 492 % |
| Cholesterol | 696 mg | 232 % |
| Sodium | 2,317 mg | 97 % |
| Calcium | 211 mg | 21 % |
| Magnesium | 412 mg | 98 % |
| Potassium | 6,597 mg | 140 % |
| Iron | 10 mg | 57 % |
| Zinc | 10 mg | 90 % |
| Phosphorus | 2,605 mg | 372 % |
| Vitamin A | 1,158 Вµg | 129 % |
| Vitamin C | 46 mg | 51 % |
| Thiamin (B1) | 2 mg | 153 % |
| Riboflavin (B2) | 3 mg | 247 % |
| Niacin (B3) | 114 mg | 714 % |
| Vitamin B6 | 9 mg | 695 % |
| Folate (Equivalent) | 314 Вµg | 79 % |
| Folate (Food) | 273 Вµg | – |
| Vitamin B12 | 2 Вµg | 80 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 7 mg | 44 % |
| Vitamin K | 60 Вµg | 50 % |
Source: https://vaya.in/recipes/details/chicken-mull-recipe/
Also may be interested:
Where did chicken stew originated?
Chicken stew, or chicken mull as it is known in northern Georgia, is said to have originated there, according to an excellent article Glenda unearthed for us.
How do you mull?
A large saucepan is where you want to put the wine and water. Gently bring to a boil the orange and lemon rind, spices, sugar, and water. Reduce heat to very low (the liquid should barely shake on the surface) and simmer for half an hour to fully incorporate the spices.
4.Old-Fashioned Chicken Stew
Old-Fashioned Chicken Stew
Ingredients
- One 4-pound chicken legs, thighs and
- breasts no wings cut into 8 pieces,
- backbone discarded or 1 cut-up chicken
- Kosher salt and freshly ground black pepper
- Vegetable oil as needed
- 2 stalks celery finely chopped
- 1 medium onion finely chopped
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken stock
- 2 medium parsnips peeled and cut into 1-
- inch chunks
- 2 medium carrots peeled and cut into 1-inch
- chunks
- 1 medium turnip peeled and cut into 1-inch
- chunks
- 1 medium rutabaga peeled and cut into 1-
- inch chunks
- 1 cup heavy cream
- 1 tablespoon chopped fresh curly parsley
- plus additional leaves for garnish
Instructions
- Add salt and pepper to taste to the chicken. Preheat a Dutch oven with 2 tablespoons of oil over medium heat.
- Brown the chicken in stages, 3–5 minutes each batch, using extra oil as required, and put aside.
- After approximately 3 minutes, add the celery and onion and simmer until they begin to soften. Add the salt and pepper to the flour and whisk for a minute. Then, add the vegetables (parsnips, carrots, turnips, and rutabaga) and cover with stock. Return the chicken to the pot, then bring everything to a boil before turning the heat down to a simmer. Cook for 45 minutes with the cover on, or until the chicken is fully cooked and the veggies are soft.
- Combine the heavy cream and parsley, and stir to combine.
- Season with salt and pepper to taste. Garnish with parsley leaves and serve.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,464 | |
| % Daily Value* | ||
| Total Fat 109 g | 167 % | |
| Saturated Fat 33 g | 163 % | |
| Trans Fat 1 g | ||
| Cholesterol 501 mg | 167 % | |
| Sodium 2,095 mg | 87 % | |
| Total Carbohydrate 26 g | 9 % | |
| Dietary Fiber 6 g | 24 % | |
| Total Sugars 9 g | ||
| Includes – Added Sugars | ||
| Protein 94 g | 187 % | |
| Vitamin D 1 Вµg | 7 % |
|---|---|
| Calcium 155 mg | 16 % |
| Iron 5 mg | 30 % |
| Potassium 1,732 mg | 37 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * low Carb * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 109 g | 167 % |
|---|---|---|
| Saturated | 33 g | 163 % |
| Trans | 1 g | – |
| Monounsaturated | 47 g | – |
| Polyunsaturated | 20 g | – |
| Carbs | 26 g | 9 % |
| Fiber | 6 g | 24 % |
| Total Sugars | 9 g | – |
| Added Sugars | – | – |
| Protein | 94 g | 187 % |
| Cholesterol | 501 mg | 167 % |
| Sodium | 2,095 mg | 87 % |
| Calcium | 155 mg | 16 % |
| Magnesium | 138 mg | 33 % |
| Potassium | 1,732 mg | 37 % |
| Iron | 5 mg | 30 % |
| Zinc | 7 mg | 67 % |
| Phosphorus | 935 mg | 134 % |
| Vitamin A | 491 Вµg | 55 % |
| Vitamin C | 35 mg | 39 % |
| Thiamin (B1) | 1 mg | 42 % |
| Riboflavin (B2) | 1 mg | 67 % |
| Niacin (B3) | 31 mg | 194 % |
| Vitamin B6 | 2 mg | 151 % |
| Folate (Equivalent) | 90 Вµg | 23 % |
| Folate (Food) | 83 Вµg | – |
| Vitamin B12 | 3 Вµg | 114 % |
| Vitamin D | 1 Вµg | 7 % |
| Vitamin E | 5 mg | 36 % |
| Vitamin K | 42 Вµg | 35 % |
Source: https://www.foodnetwork.com/recipes/ree-drummond/old-fashioned-chicken-stew-5596041
Also may be interested:
What is Mull in mulled wine?
To “mull,” according to Merriam-Webster, means “to heat, sweeten, and flavor with spices.” Typically, a red variety is steeped with mulling spices like cinnamon, cloves, allspice, anise, and nutmeg. Citrus fruits and raisins are sometimes added to the mixture to enhance its flavor.
What does mulled wine taste like?
The sugar or honey used to sweeten mulled wine gives it a fruity sweetness. Typically oranges, tangerines, and clementines, but sometimes apples and lemons, are used to flavor mulled wine.
5.Creamy Country Chicken Stew
Creamy Country Chicken Stew
Ingredients
- 2 tbs Butter
- 1.5 lbs Boneless Chicken Breast
- 10.5 oz Cream of Mushroom Soup
- 4 c Chicken Stock
- 1/2 lb Fresh Green Beans
- 1 c Chopped Celery
- 3 Large Carrots
- 1 Yellow Onion diced
- 2 Cloves of Garlic minced
- 2 Small to Medium Russet Potatoes
- 11 oz Canned Corn drained
- 1 tsp Salt or to taste
- 1/4 tsp Ground Black Pepper
- 1/8 tsp Poultry Seasoning
- 2 c Water
- 1/4 c Heavy Cream
Instructions
- Cube the chicken breast on a small chopping board, then set it aside.
- Then, in a separate dish, combine the cream of mushroom soup and chicken stock.
- The green beans' ends should be snapped off next and thrown away. Depending on how big they are, snap the beans in half or in thirds.
- Next, you'll want to prepare the remaining veggies by dicing an onion, chopping some carrots, mincing some garlic, and cutting up some potatoes. Corn should be drained of its liquids once the can has been opened.
- To a dutch oven heated over medium, add the butter.
- Chicken, celery, onion, and garlic should be added to the pan once the butter has melted. One minute of stirring and combining is all that's needed before you can start cooking.
- The remaining veggies should be thrown in the saucepan next.
- Combine the cream of mushroom soup with the stock, and then pour it over the stew.
- Use chicken seasoning, salt, and pepper to taste.
- After that, fill the pot with water, cover, and place the stove on low heat. Cook at a low simmer for one hour.
- Finally, pour in the heavy cream and mix until well incorporated. Take the pan from the stove.
- Prepare and serve the stew immediately.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 492 | |
| % Daily Value* | ||
| Total Fat 24 g | 36 % | |
| Saturated Fat 9 g | 44 % | |
| Trans Fat 0 g | ||
| Cholesterol 101 mg | 34 % | |
| Sodium 1,179 mg | 49 % | |
| Total Carbohydrate 39 g | 13 % | |
| Dietary Fiber 5 g | 21 % | |
| Total Sugars 9 g | ||
| Includes – Added Sugars | ||
| Protein 33 g | 66 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 84 mg | 8 % |
| Iron 3 mg | 15 % |
| Potassium 1,102 mg | 23 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 24 g | 36 % |
|---|---|---|
| Saturated | 9 g | 44 % |
| Trans | 0 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 5 g | – |
| Carbs | 39 g | 13 % |
| Fiber | 5 g | 21 % |
| Total Sugars | 9 g | – |
| Added Sugars | – | – |
| Protein | 33 g | 66 % |
| Cholesterol | 101 mg | 34 % |
| Sodium | 1,179 mg | 49 % |
| Calcium | 84 mg | 8 % |
| Magnesium | 79 mg | 19 % |
| Potassium | 1,102 mg | 23 % |
| Iron | 3 mg | 15 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 361 mg | 52 % |
| Vitamin A | 422 Вµg | 47 % |
| Vitamin C | 15 mg | 16 % |
| Thiamin (B1) | 0 mg | 23 % |
| Riboflavin (B2) | 0 mg | 28 % |
| Niacin (B3) | 16 mg | 99 % |
| Vitamin B6 | 1 mg | 88 % |
| Folate (Equivalent) | 72 Вµg | 18 % |
| Folate (Food) | 72 Вµg | – |
| Vitamin B12 | 0 Вµg | 17 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 1 mg | 9 % |
| Vitamin K | 28 Вµg | 23 % |
Source: https://juliassimplysouthern.com/2018/09/creamy-country-chicken-stew.html
Also may be interested:
How would you describe mulled wine?
Mulled wine, also known as spiced wine, is an alcoholic beverage that is sweet and spicy due to the addition of mulling spices to red wine. During the colder months, especially around the holidays, it is customary to serve it hot.
Can you reheat chicken stew the next day?
Reheating chicken is as safe as reheating any other type of meat. It’s crucial to reheat the chicken thoroughly so that it’s hot all the way through. Internal temperatures of chicken pieces should register at least 165 degrees.
