Smoked Chicken and Shrimp Bisque

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For the Smoked Chicken:

2 pounds wood chips of choice, soaked (recommended hickory, pecan or applewood)

1 tablespoon paprika

1 tablespoon onion powder

1 teaspoon cayenne

1 tablespoon brown sugar

1 tablespoon kosher salt and freshly ground black pepper blend

1 tablespoon grapeseed oil

4 (10 to 12-ounce) bone-in chicken breasts

Bisque:

3 tablespoons butter

2 celery ribs, chopped

1/4 cup chopped onions

1/3 cup all-purpose flour

3 cups shrimp stock

1/2 cup milk

1 1/2 cups heavy cream

3 tablespoons freshly chopped parsley leaves

1/2 pound cooked bay shrimp (50-60 count)

1 tablespoon minced garlic

Kosher salt and freshly ground black pepper