Smoked Chicken and Beer Soup

6 - 3 oz (88 ml) chicken breasts 
1-2 lb. (.5-1 kg) roux 
1.5 gal. (5.6 L) chicken stock 
2 T (30 ml) garlic powder 
1 T (15 ml) Tabasco 
3 lb. (1.3 kg) shredded cheddar cheese 
4 - 12 oz. (354 ml) nut ale 
2 T (30 ml) dried chives

Preparation

Cook and Smoke the chicken breast in the Alto-Shaam smoker oven at 250 F (121 C) for 30 minutes, 160 F (71) hold. Set the smoke timer for 10 minutes, (this process takes one hour). After 1 hour remove and cool; then dice into bite size pieces. 
Bring stock, garlic powder and Tabasco to a boil and thicken to the desired consistency with the roux. Simmer for 15 minutes. Stir in cheddar cheese until smooth. Add beer, chives and smoked chicken. Simmer for 5 minutes.

Serve in a hot bowl and garnish with fresh chives.