Fire House Chicken and Rice Soup

In each issue of Raleigh Fire News, we’ll share our firefighters’ favorite dishes and let you know what you need to do to eat like a firefighter! This recipe comes from Captain Kevin Radford at Fire Station 20.

“This meal is great on a cold winter day,” he says. “It’s also very easy and filling and tastes very good. This is the base version of the recipe. Feel free to add chopped carrots, chopped celery or any other seasonings if you want to give this recipe a twist.”

Fire House Chicken and Rice Soup


  • Four quarts of water
  • One 5-7-pound whole chicken
  • One 22.4-oz can of Cream of Chicken 
  • One 10-oz can of Cream of Celery
  • One 16-oz bag of rice
  • One tablespoon of salt and black pepper

In a large pot add four quarts of water and whole chicken and bring to boil high heat. After the water is boiling reduce heat to medium-low to prevent it from boiling over. Boil chicken for one hour or until the meat easily falls off bone.

After the chicken is done cooking, take chicken from pot, allow chicken to cool, remove skin and debone chicken. Cut the chicken into small pieces and set aside.

Strain water from the pot in large bowl and return water to pot and begin boiling water again. Set heat to simmer and add rice to cook for 25 minutes.

Add cooked chicken, Cream of Chicken, Cream of Celery and salt and pepper to pot with rice and simmer for 15 more minutes.

Turn off heat and allow to rest for 10 minutes. You are ready to the serve the troops.

This recipe is part of the "Fire News" quarterly newsletter. Subscribe to receive future editions.


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