This festive red-and-green chicken soup gets its color from spinach and red sweet peppers.
In a large saucepan, cook the red sweet pepper in butter or margarine for 2 to 3 minutes. Stir in flour. Cook and stir for 1 minute. Stir in chicken broth or stock. Cook and stir until slightly thickened and bubbly.
Add the spinach, chicken, and nutmeg. Stir in half-and-half. Heat through. Top with croutons, if you like.
You can lower the sodium by using reduced-sodium chicken broth.
To make the star-shaped croutons, use a 1-inch cutter and cut out shapes from sliced bread. Brush with melted butter. Toast in a 350 degree F oven 6 to 8 minutes, turning once.