Step 1

Preheat your smoker to 220°F. Pound the chicken breasts out until they are 1/2 inch thick. Alternatively, you can slice the chicken breasts in half with a knife.

Step 2

Season the chicken breasts with the salt, pepper, and garlic powder. Place into the smoker and smoke until the internal temperature reaches 160°F.

Step 3

While the chicken is smoking, melt the butter in a large stock pot. Add in the diced onion and chopped celery, and saute over medium heat until soft and translucent.

Step 4

Increase heat to medium-high, add in the chicken broth and fresh carrots.

Step 5

Simmer over medium-low heat for 20 minutes. Add the frozen peas and green beans. Combine the cornstarch and cold water, and whisk until no lumps remain.

Step 6

Pour into the simmering soup while stirring. Return to a simmer for 5 minutes. Add poultry seasoning and cream. Add salt to taste. Dice the smoked chicken breast and add it to the pot.

Step 7

Serve with sliced, baked pie crust slices, rolls, and salad for a complete meal!