Grilled Chicken Soup

• 4 -5 carrots
• 1 sweet onion
• 4 -5 fingerling potatoes
• 1 stalk celery
• 2 -3 chicken breasts
• 3 cups chicken stock
• 1/4 cup hot sauce
• 1 1/2 cups cream
• 1 cup beer (Rickard's Red)
• salt and pepper
• crumbled blue cheese, for topping

1. Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.
2. In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.
3. Add chopped ingredients and simmer soup for 1 hour.
4. To thicken soup so consistency is more like a stew, stir in a little flour.
5. Serve in bowls topped with crumbled blue cheese.
6. Pair with a beer and enjoy.

carrots, sweet onion, potatoes, celery, chicken breasts, chicken stock, hot sauce, cream, salt, blue cheese

Taken from www.food.com/recipe/grilled-chicken-soup-531085 (may not work)