In the heart of Munds Park, where neighbors feel more like family, there’s one event that always brings folks together—the Munds Park Community Church annual Soup’er Bowl.
Last month marked the 9th edition of this fun tradition, a free event where the only price of admission is an appetite for good food and good company. It’s a simple recipe for joy: homemade soups, hearty laughs, and a table big enough for everyone.
Cooks from every corner of the community brought their best pots to the table—each one simmering with a whole lot of love. From bold and spicy bowls to rich and hearty creations guaranteed to “stick to your ribs,” there was something to surprise every palate. And, of course, the crowd had the final say—tasting, savoring, and voting on their favorites.
But in true Munds Park fashion, the real prize wasn’t a ribbon or a title. It was the laughter around the table, the swapping of recipes, and the joy of sharing something homemade—from the heart.
And because good flavors—and good neighbors—are meant to be shared, we’re delighted to feature this year’s 1st and 2nd place winners right here in the paper. Enjoy!
Creamy Chicken Parmesan Soup
From the kitchen of Karen Zintak, 1st Place Winner
Ingredients List
2.5 lbs. chicken breast, diced
2 Tbsp. olive oil
1 medium onion, diced
4-5 cloves garlic, minced
8 cups chicken broth
2-3 Tbsp. Better Than Bullion chicken paste
2 cans petite diced tomatoes
2 tsp. Italian seasoning
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. salt
1 tsp. pepper
2 cups heavy cream
1 cup Parmesan cheese, grated
2 cups small shell pasta, dry
Directions
Cook Chicken: In a large skillet, heat 2 Tbsp. olive oil over medium heat. Add diced chicken breast, diced onion, and minced garlic. Cook until the chicken is browned and cooked through.
Prepare Soup Base: In a large pot, combine chicken broth and Better Than Bullion chicken paste. Heat over medium heat until the paste dissolves completely.
Add petite diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Stir in heavy cream and parmesan cheese.
Woodcutter’s Soup
From the kitchen of Diane Deam, 2nd Place Winner
Ingredients:
2 cups chopped cooked chicken breast
8 cups chicken broth
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
2 bell peppers, chopped
1 teaspoon seasoned salt
½ teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon Italian seasoning
1 cube of butter
¾ cup of rice (I used minute rice)
Directions
In a large soup pot, combine the chicken broth, cooked chicken, onion, carrots, celery, and bell peppers.
Stir in the seasoned salt, pepper, red pepper flakes, and Italian seasoning.
Add the cube of butter for richness.
Pour in the rice (minute rice works perfectly for this recipe).
Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and let the soup simmer for about 1 hour, stirring occasionally to keep the flavors mingling.
Taste and adjust seasoning if needed.
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