Chicken Stew is one of those creamy, thick and delicious comfort meals that helps warm your soul as well as your belly in the Fall. Chicken Stew may vary from household to household, our Chicken Stew with Egg Noodles – Chicken Mull combines juicy chicken white and dark meat, a thick creamy sauce with carrots, potatoes, peas, celery and onions with a hint of hot Sauce.
I can hear a few of you right now, “Did that girl just say HOT Sauce?” … Here is where I delve into some history on Chicken Stew – or as Carolina and Athens, Georgia locals traditionally call it “Chicken Mull”
Chicken Mull is considered to be an old and well-known tradition amongst the folks of North Carolina, upstate South Carolina and Athens, Georgia. It is a type of stew consisting of whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper, other ingredients such as diced potatoes, celery, onion, tomato sauce or paste, tomatoes, garlic and seasonings such as salt, red pepper, black pepper, Worcestershire sauce, and some of that spicy hot sauce you were just wondering about. You will find some are more of a broth and others are thick and rich.
Traditionally, Chicken Stew or Chicken Mull is often served in the late fall and winter months. In north Georgia, this part of the year is referred to as “Mull Season”.Why in the heck do they call it Mull Season you wonder? In North Carolina and Georgia, “chicken mulls” are actually social events held during the fall and winter seasons, September through December
This wonderful Fall recipe has a low-cost budget and BIG reputation as a local comfort food, chicken mull is often served at large town events such as church gatherings, family functions and community fundraisers. Chicken Stew or Chicken Mull is usually prepared in a large cast Iron or stainless steel pot over an open warm and inviting fire outdoors. Bowls of mull are sometimes served with tasty coleslaw, white rice or even grilled cheese sandwiches.
You will find my recipe for Chicken Stew with Egg Noodles – Chicken Mull below with simple to follow instructions and notes. Since my husband dislikes rice with an extreme intensity, I adapted my recipe to be served with egg noodles… feel free to keep the tradition going by serving it with white rice if you like. Don’t forget the vinegary Southern coleslaw and or grilled cheese to accompany it.
Chicken Stew with Egg Noodles – Chicken Mull
- 1 uncooked stewing chicken
- 2-3 cups chicken broth, from cooking chicken
- 1/2 sweet cream or unsalted butter
- 5 russet potatoes, diced 1×1
- 1 and 1/2 cups sliced carrots
- 1 large onion, chopped
- 1 cup sliced celery
- 1/2 cup fresh or frozen peas
- 1 teaspoon minced garlic
- 3 cups half and half
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- kosher salt, to taste
- freshly ground peppercorns, to taste
- cooked egg noodles
- parsley, for garnish
To thicken stew
- 2-3 sleeves of saltines
- 1/4 cup all-purpose flour
- 1 cup cold water
Traditionally The Chicken Mull is thickened with 2-3 sleeves of saltine crackers, I have chosen not to do this due to the salt intake and personal health reasons. If desired you may substitute the saltine crackers over the flour to thicken your Chicken Stew in a more traditional method.
- Place the chicken in a large Dutch Oven or Stockpot cover with water and cook until it is falling off the bone (3-4 hours on low heat)
- Remove all the meat from the bone, place on cutting board and roughly chop both white and dark meat to the desired size. I prefer mine to have a little chunky chop, as I call it.
- Strain all of the liquids from Dutch Oven or Stockpot into a large bowl or container to remove any small bones or undesired fragments, ( reserve all liquids) once strained, add back 2-3 cups of strained chicken broth back into the Dutch Oven or Stockpot you have been using to cook down the whole chicken. Add chicken, butter, diced potatoes, sliced carrots, chopped onion, sliced celery, fresh or frozen peas, and minced garlic. Cook on low to medium heat about 15-20 minutes.
- After 10 minutes reduce heat to lowest heat setting and add 3 cups of half and half, hot sauce, Worcestershire sauce, kosher salt and fresh ground peppercorns. You may add more broth if desired.
- At this point, you will want to choose between adding 2-3 sleeves of saltine crackers versus 1/4 of a cup of all-purpose flour to 1 cup of extremely cold water to thicken your stew. If you are looking for a more traditional method, use the saltines to thicken. I chose not to do so with mine due to salt restrictions , I used the flour and water method. Either way is fine.
- Continue to cook on the lowest setting while it thickens, approximately 20-30 minutes or so, if it becomes thicker than desired add a small amount of the chicken broth you have strained.
- You may garnish with parsley and either serve over egg noodles or white rice if desired
- Serve with saltines, vinegary coleslaw, or grilled cheese to make it a traditional meal.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.