Cider Chicken Chowder

Does it bother you to have partially drunk sparkling cider bottles (or soda, or any other drink) hanging around after a party?  It does me.  When it happened this time, I decided to find a way to use it.

I wasn't sure how these flavors would blend, but they sounded good.  Turns out it is a delicious combination and a recipe I will make again, even if I have to open a new bottle of cider!

Cider Chicken Chowder

1 tablespoon olive oil
3 medium shallots or 1 medium onion, chopped
1 large stalk celery, chopped
1 small fennel bulb, chopped, optional but good
12 ounces chicken breast, cubed (I used vegetarian Gardein Chick'n Scallopini)
1 medium apple, cored, peeled, and chopped
1 cup chicken or vegetable broth
1 cup apple cider, sparkling or not
1 teaspoon salt
1/2 teaspoon dried sage leaves, crumbled
1/4 cup fat free creamer (I used So Delicious Original Coconut Milk Creamer)
1/4 cup sour cream

In large saucepan, warm olive oil over medium heat.  Add shallots or onion, celery, fennel, if using, and chicken.  Cook until shallots or onions are translucent, then stir in apple, broth, cider, salt, and sage.  Bring to a boil, reduce heat, and simmer 30 minutes.

Remove pot from heat: stir in creamer and sour cream, and serve immediately.  Makes 4 (1 1/4-cup) servings,  5 points plus for Weight Watchers or 249 calories each.