Freezer Soup Pack (Chicken and Vegetable)

Chicken and vegetable soup is the hardest-cutting meal in this collection — 260 calories, 30g of protein, high volume. When you're at the end of a cut and calories are restricted, a large bowl of this keeps you full for 3–4 hours. Make 8 portions and freeze them.

Ingredients

• 500g chicken breast, diced
• 2 large carrots, diced
• 3 sticks celery, sliced
• 1 large onion, diced
• 200g green beans, trimmed and halved
• 200g sweetcorn (frozen or tinned)
• 1.5 litres low-sodium chicken stock
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 1 tbsp olive oil
• Salt and pepper

Method

1. Heat the olive oil in a very large pot over medium heat. Cook the onion, carrot, and celery for 6–7 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the diced chicken and cook for 3–4 minutes until sealed.
4. Pour in the chicken stock. Add thyme, parsley, and bay leaf.
5. Bring to the boil, then simmer for 20 minutes.
6. Add the green beans and sweetcorn. Simmer for a further 10 minutes.
7. Remove the bay leaf, season generously.
8. Cool completely. Divide into 8 portions and freeze.

Nutrition Notes

At 260 calories per bowl, this soup is one of the most volume-effective meals available during a cut. High protein from chicken breast, high fibre from vegetables, and low calorie density mean you can eat a large, satisfying bowl without significant calorie cost.